Pizza with Asparagus and Charred Scallion Sauce - Recipe by Erin Alderson
Ingredients
Pizza dough:
2 1/2 cups (350 g) white whole wheat flour
1 cup plus 1 Tbs (150 g) all-purpose flour
1 1/2 cups plus 2 tsp (370 mL) warm (46 C) water
1 Tbs plus 1/4 tsp kosher salt
1 tsp instant dry yeast
Charred scallion sauce:
5 to 6 scallions, trimmed
2 Tbs plus 2 tsp olive oil
2 Tbs packed fresh dill
2 tsp white miso
1 tsp rice vinegar
1/2 tsp ground black pepper
Toppings:
90 g)torn or shredded mozzarella cheese
Chopped fresh dill
Olive oil
Method
Make the dough:
Combine the flours with the water in a medium bowl and mix until the most of the flour is incorporated into a shaggy ball. Cover and let rest for 30 minutes, or until the dough reaches a temperature of around 38 C.
With a damp hand, dimple the dough and sprinkle the salt and yeast over the top. Alternate bringing the sides of the dough over the top and pinching the dough, like a claw coming together, until the yeast is well incorporated. Continue to dampen your hand if the dough begins to stick.
Let the dough rest for 10 minutes, then complete a set of stretches and folds by taking part of the outside dough, stretching it up without tearing and laying that part over the top of the dough. Repeat this action around the ball.
Cover, let the dough rest again for 30 more minutes, then repeat another set of folds and stretches. Cover and let rest until the dough has doubled in size, 1 to 2 hours depending on the ambient house temperature.
Once the dough has risen, turn it out onto a clean, dry surface. Divide the dough into three balls. Take one ball. Fold the edges again to the centre, then flip the ball so the folded ends are on the bottom. Begin to roll the dough in a small circular motion so that it drags and begins to create a tighter ball.
Once you have a dough that feels quite a bit tighter, transfer it to a floured sheet pan. Repeat with the remaining two balls if you plan to use them right away, or freeze the rest of the dough for a rainy day. Cover and refrigerate for at least 4 hours or up to 2 days.
Preheat the oven to 260 C with a baking stone and cast-iron pan in place. Let the dough rest, covered, at room temperature while you make the sauce.
Make the scallion sauce:
Rub the scallions with 1 to 2 teaspoons of olive oil and place on the hot skillet. Return the skillet to the oven and cook until the greens are quite charred and the whites are tender, 1 to 2 minutes. Remove from the oven and let cool.
Transfer the scallions to a food processor. Add the dill, miso, vinegar, pepper and remaining 2 tablespoons of olive oil. Pulse until well combined. Alternatively, mince the scallions and place them in a jar along with the remaining ingredients, then shake well to combine.
Assemble the pizza:
On a lightly floured surface, stretch one of the dough into a 30 cm circle. Place on a floured pizza peel and spread the scallion sauce over the dough. Top with the asparagus, then sprinkle with the mozzarella cheese.
Transfer the pizza to the pizza stone and bake, rotating the pizza occasionally, until the cheese is bubbly and the crust is golden brown and cooked through, 8 to 12 minutes. Sprinkle the baked pizza with a handful of dill and drizzle with olive oil before serving.
Seasonal variations:
In California, I can grow scallions mostly year-round and their fresh mild flavour can work with a wide array of vegetables, such as thinly sliced zucchini or sweet corn kernels in Summer and shredded greens or Brussels sprouts during the cooler months.
Make ahead:
The pizza dough can be made ahead and refrigerated for up to 48 hours or frozen for up to 3 months and thawed in the refrigerator before using. Scallion sauce can also be made ahead and stored in the refrigerator for a few days.
