I’ve been making this pizza for a decade now and it absolutely never disappoints! Tender asparagus + savory mushrooms over a cheesy, garlicky, crispy crust with a BURST of balsamic glaze drizzled over the top and a little peppery arugula. This pizza is unbelievable, you’ll be fighting over every slice!
Dough: (or buy some pre-made)
2 1/4t yeast (one package)
1 1/4c ( ± 2T) warm water
1T + 1t olive oil
2T olive oil
1 garlic clove, minced/grated
Pinch-1/4t red pepper flakes (to taste)
Pinch of salt + pepper
1/2t fresh thyme or 1/4t dried
4-5 asparagus spears, ends removed + 1″ chop
4-6 mushrooms, sliced (I used shitake but use whatever you like)
1+c fontina, grated (sub mozzarella)
1/4c parmesan, grated
1/4c balsamic vinegar
1/2t maple or honey
1-2c arugula – optional
Dough: Stir together everything but the water and oil. Then add water and oil and knead until smooth. Oil a bowl and let the dough rise until double in size ( about an hour). Divide dough into 3 and let sit for 10 minutes before forming into pizzas. Alternatively, divide dough and freeze, take out and let rest to room temp before forming.
Preheat oven with baking stone (if using) to 475°F. Sprinkle pizza peel with semolina or cornmeal. Stretch dough into a large circle. In a small bowl, stir together olive oil, garlic, red pepper flakes, salt, pepper + thyme, then brush all over the dough. (Give the peel a little shake to make sure its 100% not sticking and adjust/add more semolina if necessary). Toss the asparagus + mushrooms in the remaining olive oil in the bowl. Distribute the cheeses over the crust then asparagus + mushrooms and bake for 8-12 minutes, until the cheese is bubbly and the bottom of the crust is golden throughout.
In a small pan, bring balsamic + maple to a simmer then reduce by half and set aside to cool. Should be thick. Drizzle over the baked pizza then shower with arugula.