Adapted from this Food52 recipe by Gena Hamshaw. Note that this recipe makes two pizzas – the smaller size makes them easier to manage in the oven.
Dough Ingredients
1 cup lukewarm water
2 1/2 teaspoons active dry yeast
1 tablespoon sugar
2 1/2 cups (315g) bread flour
1 teaspoon salt
1 tablespoon olive oil
Toppings
12 ounces asparagus, halved crosswise
1 cup arugula
3 oz. goat cheese
8 oz. jarred pesto
Directions
Combine the yeast and water, mix & let stand for 5 minutes.
In a big bowl, combine the flour, salt, yeasty water & oil. Mix until fully combined.
Knead by hand (or in a stand mixer) for 10 minutes until smooth.
Cover and let rise in a warm area for 3 hours. If your kitchen is too cool, place in your cold oven and turn on the oven light.
After risen, divide the dough into two and refrigerate while preheating the oven to 450˚.
Prepare two baking sheets by covering with parchment paper and dusting with cornmeal.
Be sure to not bother making fresh pesto – jarred is fine.
Roll or stretch the dough to 12 inches and place on the baking sheets. Cover with pesto, asparagus and chunks of goat cheese.
Bake for around 20 minutes until the crust is browned and the asparagus is cooked. Sprinkle with salt and the fresh arugula and serve immediately.