Monday, June 1, 2020

Burrata Pizza with Shaved Asparagus Arugula Salad

Spices in My deoxyribonucleic acid





Ingredients



For the pizza crust




  • 3/4
    cup
    warm H2O


  • 1
    teaspoon
    active dry yeast


  • i
    teaspoon
    dear


  • 2
    cups
    all purpose flour


  • ane 1/ii
    teaspoons
    table salt


  • ane
    tablespoon
    olive crude oil




For the garlic oil




  • iii
    tablespoons
    olive fossil oil


  • two
    cloves
    garlic, chopped




For the pizza




  • half of the garlic oil


  • four
    ounces
    fontina cheese, freshly grated


  • eight
    ounces
    burrata




For the shaved asparagus arugula salad




  • five
    stalks asparagus, thinly shaved amongst a vegetable peeler (near one/iv lb.)


  • ii
    cups
    infant arugula


  • remaining garlic crude


  • zest of i/ii a lemon


  • juice of 1/ii a lemon


  • table salt and pepper to sense of taste





Instructions





  1. Begin by making the dough. Add warm H2O, yeast, too dearest to a big bowl. Stir in addition to allow sit for v minutes until bubbles grade at the tiptop. Add the flour, common salt, as well as olive petroleum and stir until it starts to grade a dough. Work it together using your hands onto a make clean, dry countertop dusted alongside flour to preclude sticking. Knead for 5 minutes until dough is shine together with elastic. Form dough into a ball as well as place dorsum in bowl in addition to cover alongside a dish towel. Set aside for one-i ane/two hours, until dough has only nearly doubled in size.




  2. While dough is rising, make the garlic rock oil. Heat olive crude in a pocket-size saucepan or skillet over medium oestrus. Add the garlic too sauté for a infinitesimal just about, or until garlic is fragrant in addition to real lightly brown on the edges (it will fire speedily so lookout carefully!). Remove from estrus instantly in addition to pour into a pocket-size bowl to cease cooking. Set aside.




  3. Once dough is finished rising, preheat oven to 425℉. Lightly flour your countertop. Turn the dough out onto the countertop, and curl the dough out into a big circle, near one/iv-inch thick or less. Place dough onto a pizza rock or a large oiled baking canvass. Drizzle dough amongst one-half of the garlic fossil oil, in addition to rub it evenly over the dough. Top alongside the fontina. Bake for 20 minutes, or until crust is gilded and cheese is gilt together with bubbly.




  4. While the pizza is cooking, brand the salad. In a big bowl, combine the shaved asparagus, arugula, a drizzle of the garlic oil (you lot may non involve all of it), lemon zest, lemon juice, and a couplet pinches of salt together with freshly cracked black pepper. Toss to coat, in addition to flavor to sense of taste alongside additional salt together with pepper if needed.




  5. While the pizza is withal hot, tear the burrata into pieces too place it evenly all over the pizza. Put the pizza back into the oven simply for a pair minutes to warm the burrata through. Remove from oven and superlative amongst the shaved asparagus together with arugula salad, and an extra drizzle of the garlic petroleum. Serve right away!







Recipe Notes


*To cutting downwardly on prep fourth dimension, y'all tin definitely purpose a shop-bought pizza dough or crust!

*This is the pizza stone I use too LOVE. It makes a huge deviation in your crust!





Overhead shot of a pizza cut into triangles topped with a shaved asparagus arugula salad


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