by Eva Felis on April 12, 2012
I can’t stand hunger. For me it’s an unnecessary need because I am eating or thinking about eating the whole day anyway. But sometimes when I know I am going out for dinner, I skip lunch, no not gonna happen but what’s in between? Linner? I love the idea of having daily teatime like the smart British. So I am starving and staring at the menu, everything sounds so good, I could eat everything, bring it on. That’s the worst initial situation for the right choice, you can imagine. Self-made pressure. That happens from time to time and last time right after I ordered the waiter brought the food for the table next to us. Yes it was the daily special, this pizza or something similar, unfortunately not what I got later. So it’s like angels singing, the waiter is moving in slow motion, there is a spot light right on the pizza, the smell is crawling up my nose, I very nearly dribbled on the table cloth. I just hoped our table neighbors appreciated the crunchy bacon, the tangy goat cheese and the delicious asparagus. This is revenge, homemade is even better and I can eat it is as often as I like or as long asparagus is in season. I use to freeze half of the dough for next pizza Friday. This time I was going for a deep dish but Italian style requires just more rolling and less time in the oven.
For the pizza
Makes two 25 cm / 10 inch deep dish pizza. I love to use my cast iron pan for this.
1 1/2 teaspoon active dry yeast
1 teaspoon sugar
350 ml / 1 1/2 cup water, lukewarm
250 g / 8.8 oz. bread flour
280 g / 9.9 oz. all purpose flour
1 1/2 teaspoon salt
a good slug of olive oil
Dissolve sugar and yeast in water, wait 15 minutes until bubbles show off (if there are non your yeast might be too old).
Meanwhile measure the remaining ingredients in a large bowl. Then add the yeast water and knead by hand or with your stand mixer for at least 3 to 4 minutes (more would be better). This don’t have to be sticky at all, add more water or flour if necessary. Form a ball and sprinkle with some flour, cover the bowl with a kitchen towel or plastic wrap. Keep at a warm (not hot) place for 45 minutes.
Divide the dough ball in half, grease your pan. Roll out dough, I usually press and push the dough with my fingers, place into your pan and let rest for 15 minutes while you prepare the toppings. Preheat your oven to 260 C / 500 F.
asparagus, bacon and goat cheese topping
This is enough for one pizza, double if you make two. I simply mixed the two kinds of cheese 50/50 any other ratio is also fine.
50 g / 1.76 oz. goat cheese (creamy, mostly formed in logs)
50 g / 1.76 oz. cream cheese or sour cream
80 g about 3 slices bacon, diced
3-4 green asparagus
salt and fresh ground black pepper
In a small bowl mix goat cheese and cream cheese until creamy.
Wash asparagus, cut off the woody end and slice diagonally about 2.5 cm / 1 inch pieces. Slice the tips lengthwise.
Spread the cheese mix over the pizza dough. Arrange the asparagus tips on the outer rim, cut side down and sprinkle the remaining asparagus and the bacon all-over.
Bake at 260 C / 500 F for 15-20 minutes.
Sprinkle with black pepper. Due to the already salty bacon, I didn’t need any salt and I usually like my meal rather salty. I assume you add salt after your first bite if still necessary.