Crab & Pepperazzi™ Pizza with Asparagus

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Loved by everyone, pizza owes its origins to classic Italian tradition. In this creation, we combine our famed Pepperazzi™, creamy provolone and great green asparagus for a fresh new take on an everyday dish.

Ingredients:

Basic Pizza Dough:

• 3/4 cup warm water
• 1 packet active dry yeast (about 2 1/4 tsp)
• 1/2 teaspoon sugar
• 2 cups flour
• 1 teaspoon salt
• 3 tablespoons DeLallo Extra Virgin Olive oil, plus extra

Toppings:

• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 2 cloves garlic, minced
• DeLallo Natural Fine Sea Salt and black pepper
• 1/4 cup crab meat
• 5 Pepperazzi™ Peppers, halved
• 1 bunch asparagus, trimmed and blanched
• 6 ounces fresh mozzarella, torn
• 1 cup shredded provolone

Directions:

Pizza Dough
Pour warm water into a small bowl and stir in the yeast and sugar until dissolved. Let it stand for about 5 minutes to make sure that the yeast is activated. A thin layer of foam should appear on the surface, indicating good active yeast.

Mix the flour and salt in a large mixing bowl. Add the yeast water and 2 tablespoons of olive oil. Mix well. Lightly flour a clean working surface and form the dough into a ball. Turn it out onto the working surface. Flour the top of the dough lightly and press down with the palm of your hand. Fold the dough over itself and press again. Continue to roll and press the dough for about 12 minutes or until the dough is smooth and elastic, adding flour only when necessary to keep from sticking.

Place the dough back into the mixing bowl. Rub 1 tablespoon of olive oil all over the dough to keep it moist while rising. Cover the bowl with plastic wrap and set in a warm place, about 75˚F for 2 hours, or until it doubles in size.

Once raised, you can use the dough to make pizzas. Any remaining dough can be refrigerated for up 2 to 3 days. Roll the dough out on a lightly floured surface working it into a circular crust.

Pizza
Preheat oven to 400˚F.

Once dough is prepared and rolled out into a circle, brush with olive oil and garlic. Sprinkle with salt and pepper. Arrange crabmeat, Pepperazzi™ and asparagus evenly atop crust. Top with torn mozzarella and sprinkle with provolone cheese.

On a pizza stone, non-stick baking sheet or wire rack, cook pizza for 17-20 minutes or until hot and bubbly. Remove from oven and cool before slicing.

Serves 4 to 6 Printer-friendly version