Title: Morel Pizza with Fontina, Asparagus And Smoked Ham
Categories: Pizza, Mushrooms, Ham, Cheese
Yield: 6 Servings
BASIC PIZZA DOUGH:
4 c All purpose flour, plus
Additional for kneading
1 pk Active dry yeast
3 tb Extra-virgin olive oil
1 ts Sugar
1 tb Salt
PIZZA:
8 Asparagus spears, cut in
Slices
4 c Fresh morels, cleaned
6 tb Extra-virgin olive oil
1 Garlic clove, chopped
1 Shallot, chopped
Salt and freshly ground
Black pepper
2 Vidalia onions, thinly
Sliced
2 sl Smoked ham, cut in strips
1 c Italian Fontina, grated
1/2 c Parmesan cheese, grated
For the pizza dough: In a large bowl, dissolve the yeast in 1 1/2
cup warm water. Whisk 2 cups of flour and the olive oil and cover
with a damp cloth. Set aside in a warm place until doubled. About
1 hour. Stir in the remaining flour and the salt and knead. yes
KNEAD! for 5 minutes until the dough is smooth. It's a good
work-out! Let the dough rest for 10 minutes before rolling out or
refrigerate.
For the pizza: In a medium pan, heat 2 tablespoons of olive oil
and add the sliced onions. Season with salt and pepper and cook
until they caramelize, stirring occasionally, about 30 minutes.
Cool before using.
Preheat the oven to 450 F and place a pizza stone inside. Saute
the morels in the remaining olive oil, season with salt and pepper
and add the garlic and shallots. Saute for 1 minute more and set
aside to cool.
Roll out the dough on a floured surface, spread out the
caramelized onions, the smoked ham, the parmesan, the morels, the
fontina and the asparagus (blanch them first if they're too thick)
and slide the pizza on the pizza stone, bake until golden and
crisp, about 20 minutes. Drizzle with olive oil and some black
pepper.
