Asparagus Pizza on Beer Pizza Crust
Beer Pizza Crust
1 cup beer
1 tsp. salt
2 tsp. sugar
3 1/4 cups bread flour
2 tsp. dried basil
1 1/2 tsp. instant yeast
Combine dry ingredients in the bowl of a food processor fitted with a metal blade. Pulse until combined, while machine is running pour in beer. Blend until dough comes together. Rise and punch down twice. After 2 risings form into crust.
1 lb. pencil thin asparagus
1/4 lb. proscuitto
10.5 oz, log of soft goat cheese
1 head of roasted garlic
1/2 cup grated parmesan
red pepper flakes
pepper , to taste
olive oil
1/4 cup fresh basil, chiffonade
Preheat oven to 400 degrees.
Combine the goat cheese and roasted garlic. Spread onto crust , top with trimmed asparagus spears, sprinkle with red pepper flakes and pepper to taste. Place proscuitto on top of asparagus , sprinkle with grated parmesan. Drizzle entire pizza lightly with olive oil. Bake until cooked through and nicely browned. Remove from oven and sprinkle chiffonade basil over top.