Spring Menu 2015

Pizza Dough

  • ½ pound green asparagus
  • 1 Envelope active dry yeast
  • ¾ Cup Warm (110 degrees F) Water
  • ¾ Cup Milk
  • ¼ Cup Extra Virgin Olive Oil
  • ¼ Cup Cornmeal
  • 1 teaspoon salt
  • 2 Tablespoons Coconut Flour
  • 3-1/2 Cups All Purpose Unbleached Flour or King Arthur Italian Style Flour (8.5% protein)
  • 3 TB Olive Oil

  1. Place warm water in a 2 cup glass measuring cup. Dissolve the yeast and set aside for 3 to 4 minutes.
  2. In a medium bowl combine the milk, oil, and cornmeal. Add the yeast mixture after it becomes foamy. Mix and add salt and coconut flour.
  3. Gradually add flour and mix until the dough becomes workable. Turn onto lightly floured board and knead until dough becomes smooth. Sprinkle additional flour if the board becomes sticky.
  4. Place the dough into an oiled bowl and turn the dough so that it becomes coated with oil. Cover the bowl with plastic wrap.
  5. Allow to rise until the dough has doubled in size – approximately 45 minutes to 1 hour.

Ricotta Base as Sauce
  • 1-1/2 Cup Ricotta Cheese
  • 1-1/2 Cup Shredded Mozzarella Cheese
  • 3 teaspons Pizza Seasoning
  • Combine ricotta, mozzarella and herbs until creamy and smooth. Set aside.


4 Thinly sliced grilled baby artichokes (Preparation includes trimming, steaming and grilling) Or use Grilled Marinated Artichoke Hearts (Jar)

Pizza Assembly
  1. Preheat the oven to 500 degrees F.
  2. Brush baking sheet with olive oil and sprinkle with cornmeal.
  3. Split the dough in half. Roll each dough half and place on separate baking sheets.
  4. Cover dough with Ricotta-Mozzarella spread.
  5. Top with artichokes and any other desired topping.
  6. Bake pizza on the pan or on a preheated pizza stone for 8 to 12 minutes until the crust is golden and crisp.

Makes 2 – 15 inch pizzas.

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