ASPARAGUS, PANCETTA & PESTO PIZZA

Name: ASPARAGUS, PANCETTA & PESTO PIZZA
Total time: 35 min
Ingredients: Pizza Dough; 1 Caputo Gluten Free Flour (1 kilo / 1 bag) (or use Caputo Pizzeria Flour for non-gluten-free); 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; Pesto Sauce; 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; Cutting board; Knife; Stand mixer; Baking sheet; Pizza stone; Pizza paddle

dadsthatcook.com

A light and healthy pizza bursting with the fresh flavor of basil! This Asparagus, Pancetta & Pesto Pizza makes a wonderful springtime dinner.

View full recipe on dadsthatcook.com

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Ingredients

Pizza Dough
1 Caputo Gluten Free Flour (1 kilo / 1 bag) (or use Caputo Pizzeria Flour for non-gluten-free)
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
Pesto Sauce
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
Cutting board
Knife
Stand mixer
Baking sheet
Pizza stone
Pizza paddle