Cooking Instructions
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Step 1
Preheat oven to 550 degrees F (290 degrees C) with a pizza stone in it. It will take 30-60 minutes to get the stone good and hot.
Step 2
Put
Extra-Virgin Olive Oil (30 mL)
in frying pan on medium-high heat. Saute
Asparagus (1 handful)
,
Shiitake Mushrooms (95 g)
,
Garlic (3 g)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
until soft, for about 8 minutes. Remove from heat.
Step 3
In a medium-sized mixing bowl combine
Ricotta Cheese (120 g)
,
Parmesan Cheese (45 g)
, and
Water (30 mL)
. Set aside for topping.
Step 4
Form a 12-inch pie from the
Pizza Dough (285 g)
. If using a pizza stone, place the dough on a well-floured pizza peel.
Step 5
Spread the ricotta mixture on the pie. Top with
Provolone Cheese (55 g)
and
Mozzarella Cheese (55 g)
. Scatter the sauteed asparagus and mushrooms on top. Lay
Smoked Salmon (55 g)
over the pie. Sprinkle with
Dried Dill Weed (1 g)
.
Step 6
Transfer pie to the heated stone in the oven and bake in preheated oven for 12-15 minutes, until crust is well browned.
Step 7
Garnish the pie with
Arugula (1 handful)
and serve.
