The secret to great pizza is to always use fresh ingredients and less is always more.
1/4 – 1/2 cup mozzarella
1 1/4tsp sugar
2 Tbsp butter
1 Tbsp Olive oil
Oven Roasted Heirloom Tomatoes
2 Large Heirloom Tomatoes
1 bunch asparagus
1 tbsp olive oil
1/2 c warm water (105°F to 115°F)
2 1/2 tsp active dry yeast
1 1/4c (or more) all purpose flour type 00
1 tsp honey or agave
3/4 tsp sea salt
3 tsp olive oil
One batch tipo “00” pizza dough (Get Recipe). Prepare pizza dough for baking. Let dough rise in lightly oiled pizza pan 30 minutes prior to cooking pizza.
Halve leeks lengthwise. Soak in cold water gently removing all dirt. Drain in a large colander, then thinly slice leeks crosswise ¼” thick. Next peel and chop shallots lengthwise.
In a large pan over medium heat, melt butter and oil. Saute leeks and shallots until mixture is soft and light golden in colour. About 20 -30 minutes.
Add sugar stirring occasionally until leeks are golden brown. Set aside to cool.
Oven Roasted Tomatoes
Preheat convection oven to 300 F.
Thinly slice heirloom tomatoes. Arrange tomatoes on a parchment lined cookie pan. Brush with olive oil and lightly season with sea salt and white pepper.
Bake until tomatoes have a medium brown edge, 20-30 minutes. Watch closely.
Gently remove from pan and set aside to cool.
Clean and remove woody ends from asparagus.
Bring a large pot of water to boil and then blanch asparagus for 2 minutes until stems are bright green.
Set aside to cool. Drizzle with olive oil.
On prepared pizza dough, thinly spread a light layer of caramelized leeks and shallot mixture.
Next, freshly grate, ¼ -1/2 c mozzarella on top.
Lightly arrange oven roasted tomatoes on cheese and leek mixture and then top with asparagus spears.
Bake pizza for 20 -25 minutes rotating pizza pan so it cooks evenly.