Pizza Three Ways

Ingredients

Pizza Dough
• 2 Tbsp. dry yeast
• 2 Tbsp. honey
• 1 1/2 cups warm water
• 4 Tbsp. extra-virgin olive oil
• 4 to 4 1/2 cups all-purpose flour
• 2 tsp. kosher salt
• Cornmeal for sprinkling
Margherita
• 1 cup cherry tomatoes
• 1 cup fresh basil
• 1 pound fresh mozzarella cheese
• 1/3 cup extra-virgin olive oil
• 1-2 cloves garlic
Berry Asparagus
• 1 1/2 cups fresh blackberries
• 1 cup artichoke hearts
• 8-10 asparagus spears
• 12 ounces prosciutto
• 1 pound fresh mozzarella cheese
• 1/3 cup extra-Virgin Olive Oil
• 1-2 cloves garlic
Beet and Goat Cheese
• 10-12 small steamed beets
• 1 cup goat cheese
• 1/2-1 cup pistachios, crushed (optional)
• 2 cups arugula
• 1 cup balsamic vinegar
• 1 Tbsp. pure maple syrup

Instructions

Dough
1. Combine the yeast, honey and warm water in a standing mixing bowl. Let sit for about five minutes until the yeast begins to bubble.
2. Add the oil, 4 cups of flour and salt. Blend on low using a dough hook.
3. Increase the speed and knead for 8-10 minutes. Add more flour as needed if the dough is sticking to the sides of the bowl. (It should stick to bottom of bowl but pull away from sides.)
4. Cover the bowl and let rise for 30-40 minutes.
5. Preheat oven to 425 degrees.
6. Divide dough into 4-6 pieces. Roll out to desired thickness. Top with favorites (see below or see in your fridge/pantry;) and bake for 12-15 minutes.
Margherita
7. Slice tomatoes in half. Slice cheese.
8. Add garlic to oil.
9. Brush rolled-out dough with garlic oil and add toppings.
Berry Asparagus
10. Cut artichoke hearts into fourths.
11. Cut asparagus into bite-sized pieces.
12. Slice cheese.
13. Add garlic to oil.
14. Brush dough with garlic oil and add all toppings.
Beet and Goat Cheese
15. Slice beets.
16. Place beets and goat cheese on pizza. Bake.
17. While pizza bakes, make a balsamic reduction: Place vinegar and maple syrup in small saucepan and simmer 15 minutes, until reduced and thickened.
18. When pizza is cooked, cover with arugula and sprinkle with pistachios. Drizzle with balsamic reduction.

Notes