ASPARAGUS, PANCETTA & PESTO PIZZA – Dads That Cook

Ingredients

• 1 Caputo Gluten Free Flour (1 kilo / 1 bag)
• 3 ⅓ cups cold water
• 5 tsp salt
• 5 tsp olive oil
• 2 ¼ tsp Rapid Rise instant yeast (1/4 oz packet)
• 1 lb asparagus, shaved
• ⅓ cup shelled edamame (thawed, if using frozen)
• 2 oz thinly sliced pancetta
• ⅓ cup pesto sauce (recipe below)
• 1 ½ cups shredded mozzarella
• 1 bunch fresh basil (about 2 1/2 cups)
• ¼ cup pine nuts
• ⅓ cup grated parmesan
• ⅔ cup olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• ½ tsp kosher salt