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Categories:
water active dry yeast all-purpose salt olive oil cheese weight Cream Cheese , washed lemon olive oil
Viewed: 14 - Published at: 5 years agoIngredients
- 2 cups Warm Water
- 1 teaspoon Active Dry Yeast
- 4- 1/2 cups All-purpose Flour
- 1 teaspoon Sea Salt
- 13 cups Olive Oil
- 4 ounces, weight Blue Cheese, Crumbled
- 8 ounces, weight Cream Cheese, At Room Temperature
- 1/4 pounds Asparagus, Washed
- 1 whole Lemon Thinly Sliced
- 4 ounces, weight Prosciutto, Chopped
- Olive Oil, For Your Hands And For Drizzling In The Skillet
Method
- For the crust: Combine water and yeast in a small bowl.
- Allow it to sit for 10 minutes.
- Meanwhile, add the flour and salt to the bowl of a stand mixer and mix on low just to combine.
- With the mixer on low, add olive oil and the yeast/water mixture, increasing to medium speed until a ball forms.
- Remove half of the dough from the bowl.
- Cover the bowl that has the remaining dough in it and place in refrigerator for later use.
- Place the other half in a bowl drizzled with olive oil.
- Allow it to rise until doubled in size.
- For the pizza: Preheat oven to 500 F.
- Mix the cheeses together in a bowl with a fork, making sure they are incorporated thoroughly; set aside.
- Snap the ends off of the asparagus and discard the ends.
- Shave the spears using a peeler or paring knife.
- Set aside.
- Using the risen pizza dough, spread it out with your fingers (you probably want to put some oil on your hands first) onto a 9 cast iron skillet that has been drizzled with olive oil.
- Spread the dough across the bottom and up the sides of the skillet.
- Spread half of the cream cheese mixture over crust.
- Add lemon slices, prosciutto and shaved asparagus.
- Bake for 15-20 minutes, or until golden around the edges.
- You can make another pizza with the rest of the dough or keep in fridge for later!
