This delicious pizza has asparagus and red peppers with melty cheese and runny egg yolks on a flavorful homemade pizza dough.
Breads fascinate me. Ever since I first made bread I was hooked. I love how only a few simple ingredients like flour, water and yeast can be used to make so many different types of breads. Working with dough is almost therapeutic for me because I love working with my hands, feeling the shaggy mass of sticky mess transform into an elastic and smooth dough.
Don’t let yeast scare you off. Yes, it can be tricky working with it sometimes but once you’ve worked with it a few times you’ll come to love it. I’ll go as far as to say that once you’ve taste the rich flavor of homemade bread you wouldn’t want to go to the bakery for a loaf.
This pizza dough is by far the best I’ve made. The depth of flavor and the texture of the pizza crust is incredible because I allow the dough to rest in the refrigerator overnight and allow a longer rising time. Sure, it takes a lot longer to make this pizza dough but it also makes up for that time involved with its delicious taste and texture. Also, there’s not much hands-on time involved.
What also helped is that I tossed my pizza this time (or tried to at least) instead of rolling it out before baking it. I did not toss it up high in the air like professionals but simply stretching it out with hand made a huge difference because it helps the dough retain the moisture. Also, using your hands to stretch it out will allow you to have a thinner center and a thicker outer wall to hold in all your toppings and sauces.
The first thing you want to do when you are ready to top your pizza and slide it into the oven is to flour your work surface and place the dough on top. Next, you want to flatten out the center of the dough while keeping the outer ring of an inch thick like I’ve done below.
Next, you want to flour your hands, lay the flattened dough on top of both of your hands and stretch the dough while rotating it. This will allow you to stretch the dough thin enough without tearing it. Once it is thin enough for your liking (remember it will rise in the oven so the dough will need to be thinner than you think) you’re ready for the toppings!
Asparagus And Egg Pizza
- 2 cups all purpose flour use bread flour if available
- 1 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp white granulated sugar
- 1/2 tsp instant yeast
- 2 cups chopped tomatoes
- 8-10 basil leaves
- 1 clove of garlic chopped
- 1/2 of a small white onion
- Salt and Pepper to taste
- 1 tsp white granulated sugar optional
- 1 tbsp olive oil
- 500 grams asparagus trimmed and chopped
- 1 small red bell pepper thinly sliced
- 1/2 cup of green peas
- 4 eggs
- 1 cup shredded parmesan
- Salt and Pepper to taste
- Drizzle of extra virgin olive oil
- In a glass, combine the warm water with sugar and yeast. Stir and allow to sit for 10-15 minutes until frothy.
- In a large mixing bowl add the flour and salt and mix well. Add the olive oil and the water and yeast mixture and mix together until it all comes together in a rough ball.
- Flour your work surface and place the dough on top. Knead for about 10 minutes until the dough is smooth and elastic.
- Place in a large greased bowl and cover with cling film. Place in a warm place in your kitchen and allow to rise for 4 hours.
- Once risen, divide the dough into two equal portions and gently knead into a ball. Cover and place the dough in the refrigerator overnight or for at least 5-6 hours.
- Remove the dough from the refrigerator an hour before you plan to bake the pizza.
- In a saucepan over medium heat, add the olive oil and heat.
- Once hot, add the onions and garlic and cook until the onions are translucent.
- Add the chopped tomatoes, salt and pepper and sugar and cook until tomatoes are thoroughly cooked and mushy, about 8 minutes. Take it off the heat and allow to cool.
- Once slightly cool, transfer to a food processor along with the basil and process until smooth.
Assemble and Cook
- Preheat your oven to 500 degrees F and place a pizza stone or an inverted baking sheet in the oven. Allow the baking sheet to heat up for at least half an hour in the oven before baking the pizza.
- Flour your work surface and roll out both the pizza dough portions until they are thin and even. Alternatively, follow the instructions given above to hand toss the pizza for a truly rustic pie.
- Spread half of the pizza sauce on one and the remaining sauce on the other pizza. Top with the shredded mozarella.
- Divide the toppings (except the eggs) between both pizzas and top evenly over the surface. Slide over a parchment and then slide the parchment paper over the baking tray in the oven. Bake the pizza for 8 minutes until the crust is brown.
- Remove the pizzas from the oven and crack two eggs on top of each pizza. Return them to the oven for 2-3 more minutes until the whites are set and yolks are still runny.
- Remove the pizzas from the oven and sprinkle with salt and pepper. Drizzle with extra virgin olive oil.