Four-Cheese Asparagus White Pizza
Cherry Tomatoes, Jalapeno, Garlic, Basil, Parsley
Chef Ralph Scamardella of Tao Group Hospitality | New York
Adapted by StarChefs | March 2021
INGREDIENTS:
Pizza Dough:
3 pounds all purpose flour, preferably unbleached
7 grams active dry yeast
1 ½ ounces salt
1 ounce sugar
2 ounces extra-virgin olive oil
1 quart plus 1 cup water
Assembly:
1 pint Smithfield pourable cream cheese
½ cup shredded whole milk mozzarella
2 cloves garlic, chopped
1 ounce fresh basil
2 ounces extra virgin olive oil
½ ounce fresh Italian parsley
¼ cup grated Pecorino Romano
¼ cup grated Parmigiano
2 jalapeños, sliced and rinsed to remove excess seeds
8 large asparagus, peeled, lightly grilled and sliced into rounds
Cherry tomatoes, cut in half
Salt, to taste
Pepper, to taste
METHOD:
For the Pizza Dough:
Mix 1 cup of water and 1 cup of flour. Add the yeast and sugar and mix well. Set aside in a covered bowl in a warm place. The mixture should start to bubble before you can use it, about an hour. In a stand mixer, place the remaining flour inside the bowl on low speed. Add the yeast mixture, then slowly add the remaining water. When the dough forms a smooth ball, add the salt and continue mixing for 10 minutes. Add the olive oil and mix until all the oil is incorporated in the dough. Place the dough in a covered bowl and let it double in size. Punch it down and scale off into a 12x17” sheet pan that’s been lightly oiled and let it proof overnight in the refrigerator.
To Assemble and Serve:
Place all the cheeses in a bowl, mix together and set aside. Remove the dough from the refrigerator and let it get to room temperature. Preheat your oven to 450°F. When the dough has softened and proved to about the top edge of the pan, make sure to spread the dough evenly with your finger tips to cover the entire pan. Par bake in the oven until the dough is lightly golden brown, about 10 minutes. Let the dough cool, then spread the cheese mixture on top of the dough evenly. Place the jalapeño and asparagus all over the cheese mixture. Sprinkle with extra virgin olive oil and some parmigiano. Bake it in the oven for another 15 minutes or until the cheese gets golden brown. Remove from the oven and let the pizza cool for a few minutes so the cheese can set. Top with cherry tomatoes, cut and enjoy!
