What Can’t you put on a pizza? Exactly! That is why I believe that the crust should be an amazing foundation for all the yummy things you will put on top.
The recipe and video of how to make this amazing pizza crust can be found in our recipe collection entitled, “BREAD.” If you just don’t have the time to make your own, many markets sell dough (in semi-rising state) in the produce section, and will work very well.
Summer gardens are beginning to produce so many lovely vegetables now, and farmer’s markets are popping up all over if you are not growing your own. This pizza is so darn delicious, and is cooked, and ready to eat in 18 minutes!
- Pizza Dough – from our BREAD recipe
- Flour – ½ cup (or less for rolling dough)
- Cuban Oregano – 2 tablespoons fresh, chopped (home grown, easy to grow - succulent, fleshy, and aromatic)
- Greek Oregano – 2 tablespoons fresh, chopped (1 tablespoon if using dried)
- Olive Oil – ½ cup for crust, and tomatoes
- Coarse Sea Salt – 1 teaspoon
- Shallots – 1 bulb, chopped
- Fine Sea Salt – 1-2 teaspoons
- Coarse Pepper – 1-2 teaspoons
- Heirloom Cherry Tomatoes – 2 cups halved
- Asparagus – 2 cups, diagonal cut
- Iberico Cheese – (or your choice) 6 oz. - A lovely cheese from Spain made of Sheep, Goat, and Cow milk.
Roll out dough on floured surface, making sure to roll it larger than the pan (this gives you a nice crunchy crust). Place dough on a slightly oiled pizza pan, (or baking sheet) taking care to fold over and crimp the over-hang of dough.
Drizzle oil (about 1 tablespoon) across crust. Sprinkle coarse salt, pepper, and shallots.
Drizzle oil across tomatoes, sprinkle fine salt, mix and set aside.
Arrange asparagus across the crust. Arrange tomatoes on top of the asparagus.
Arrange cheese last. Sprinkle herbs and coarse pepper on top of cheese.
Bake in preheated, 425 degree oven, for 18 minutes!