This time, the pizza crust turned out better than ever before: thin, crispy, chewy, and with nice air bubbles in the outer crust. It is the same basic recipe I've been using for a while (this one without the Sriracha), but I did a few things differently. First, I let it rise for a while -- usually we are in a hurry to eat and so I don't bother, knowing that it'll make a crust that's serviceable but not spectacular. Today I had time, so I let it rise until doubled (first on the counter, then in the fridge because it was hot and I was going out for a while). Second, I added a couple tablespoons of vital wheat gluten. Third, I baked it for a full ten minutes, instead of my usual seven. I have to recommend doing all these things -- the payoff is great.
Asparagus & Dried Tomato Pizza
One recipe crust, linked above. This will make 2x what you need.
1/2 cup dried tomatoes, soaked about 5 minutes in boiling water
1/2 lb asparagus, cut into lengths just under an inch
2 oz. feta cheese, crumbled
1/4 medium sweet onion (I used Vidalia), chopped
1/2 tsp olive oil
While you are soaking the tomatoes, saute the asparagus in the oil over high heat, until tender and beginning to blacken. Remove from heat and reserve.
Preheat oven to 450.
Your dough will be very, very sticky. Heavily flour a surface and turn the dough onto it; flour the top of the dough. Divide the dough in half; save half for another use (such as making a calzone for lunch the next day with your extra tomatoes and onions). Roll the dough out as thinly as you can into an approximate circle. You can also stretch it a bit the way they do it pizza parlors. The idea is to have about a 10 inch circle that's very thin but a bit thicker around the edges.
Sprinkle cornmeal heavily on a cookie sheet . Transfer your dough to the sheet. Cover with tomato slices (there will be gaps), asparagus, onions, and feta. Bake 10 minutes. Let cool a few minutes and eat!
Serves one, realistically. Two if you have other components to the meal, perhaps.
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