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.
Extra-Virgin Olive Oil (2 Tbsp)
in frying pan on medium-high heat. Saute
Asparagus (1 handful)
Shiitake Mushrooms (1 cup)
Garlic (1 tsp)
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
until soft, for about 8 minutes. Remove from heat.
In a medium-sized mixing bowl combine
Ricotta Cheese (1/2 cup)
Grated Parmesan Cheese (1/2 cup)
Water (2 Tbsp)
. Set aside for topping.
Roll out the
Pizza Dough (10 oz)
into a 12-inch pie.
Spread the ricotta mixture on the pie. Top with
Provolone Cheese (1/2 cup)
Mozzarella Cheese (1/2 cup)
. Scatter the sauteed asparagus and mushrooms on top. Lay
Smoked Salmon (2 oz)
over the pie. Sprinkle with
Dried Dill Weed (1 tsp)
Transfer pie to the heated stone in the oven and bake in preheated oven for 12-15 minutes, until crust is well browned.
Garnish the pie with
Arugula (1 handful)
and serve. Good job, Pizza Pro!
Serves one 12-inch pie.
Nutrition Per Serving
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