Simplicity rules with this delicious pizza. Asparagus, prosciutto and cheese are all that’s needed to create a salty, crispy, savory pizza. Cook the pizza on a hot pizza stone in the oven, or, better yet in the summer heat, cook it on the grill. To grill the pizza, place the stretched dough on an oiled grill grate. Grill briefly over medium fire, then flip the crust with a spatula or tongs. Add the toppings, cover the grill and cook until the crust is crispy and the cheese is melted and bubbly.
Asparagus and Prosciutto Pizza
Makes 2 small pizzas or 1 large pizza
Pizza dough (see below)
8 ounces buffalo mozzarella, drained, sliced
4 ounces prosciutto slices
Thin asparagus (if using thick asparagus, slice in half lengthwise)
1/4 cup grated pecorino romano cheese
2 tablespoons grated parmesan
Place pizza crust on parchment paper. Lightly brush pizza crusts with olive oil. Arrange one layer mozzarella cheese over crusts. Top with layer of prosciutto. Arrange asparagus spears over prosciutto. Top with grated cheese. Slide crusts onto pizza stone (or on tray on lowest rack) in preheated 475 F. oven. Cook until crust is golden brown and cheese is bubbly, about 15 minutes. Before serving, sprinkle with freshly ground black pepper and drizzle with extra-virgin olive oil.
For the Pizza Dough:
2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil
Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes.
Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours.
Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10″ shapes.