Heirloom tomatoes, asparagus and fresh basil make every piece of this pizza a slice of summer. It’s funny that one of my least favorite things to eat is a basic, bland supermarket tomato. The thing that really irks me is the deceit. They look nice and ripe but have no flavor worth mentioning and to add insult to injury, they can be mealy…. Anyways Summer takes the pain away bringing baskets of amazing heirloom tomatoes literally bursting with flavor. This pizza lets the tomatoes be the star attraction, using mellow garlic oil, fresh basil and asparagus complement their sweet flavor. Use a pizza stone if you have one, get one if you can! Just place it in the oven before setting the heat and let it sit there for at least 30 minutes. Your crust will thank you!
A delicious pizza featuring heirloom tomatoes
- 1 1/4 cups warm 100 to 110 water
- 2 packages dry yeast
- 1 tbs honey
- 4 cups all-purpose flour plus extra for kneading
- 1 pinch Kosher salt
- 1/2 cup Good olive oil
- 4 cloves garlic sliced
- 5 sprigs fresh thyme
- 1 cup Asparagus tips
- 3 cups Halved tomatos cherry
- 1 1/2 cups fresh Mozzarella cut into slices
Place the garlic, thyme, and olive oil into a small sauce pan. Allow it to simmer over low heat for 10 minutes. Do not let it burn. Set aside.
- Combine olive oil, honey, yeast and water into an electric mixer (fitted with a dough hook attachment). When the yeast has dissolved, add the flour and salt. Mix on medium-low speed. While the mixer is on, add the additional flour (the goal is to make the dough soft).
- Knead the dough for approximately 10 minutes, or until smooth. Sprinkle the flour -- when appropriate -- the keep the bread from sticking.
- Kneed by hand at least a dozen times. It should be silk smooth and elastic-like.
- Next, the dough must rise. In a well-oiled bowl, place the dough. Cover it with a towel. Give it 30 minutes -- at room temperature -- and it will rise.
Preheat the oven to 500F. If you have a pizza stone it really helps get a nice crisp crust.
Divide the dough into 6 equal pieces. Put the pieces on sheet pans, lined with parchment paper. Cover the dough with a damp towel. Let it rest for 10 mins then immediately place in the refrigerator. Let the dough rest for at least 30 minutes. If you want to chill the dough overnight, place in a ziplock bag lined with olive oil, when ready to use just punch it down.
Remove the dough from the fridge. Let it come to room temperature. Contort the balls of dough into an 8-inch circle (or oval :)). Place on a parchment-lined pan.
Brush the dough with the garlic oil and distribute the garlic pieces. Sprinkle with salt and pepper. Distribute pieces of fresh mozzarella on top then cover with halved heirloom tomatoes (smaller sized) and asparagus tips.
Bake for about 10 minutes, crust should be golden brown and tomatoes will have softened.
Sprinkle with fresh basil leaves just before serving.
Olive oil is used to coat bowl**
Wait, I ALMOST forgot to mention something! I had some extra home made pesto left over from the night before and I totally used it as a dipping sauce for the crusts. SO GOOD. Usually I like to dip my pizza crusts in a nice balsamic vinegar but this is less overpowering so my tastebuds weren’t overloaded. Let me know what toppings you’d add! Hope you enjoy!!