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.
2.
Put
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)
, and
Ground Black Pepper (1/4 tsp)
until soft, for about 8 minutes. Remove from heat.
3.
In a medium-sized mixing bowl combine
Ricotta Cheese (1/2 cup)
,
Grated Parmesan Cheese (1/2 cup)
, and
Water (2 Tbsp)
. Set aside for topping.
4.
Roll out the
Pizza Dough (10 oz)
into a 12-inch pie.
5.
Spread the ricotta mixture on the pie. Top with
Provolone Cheese (1/2 cup)
and
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)
.
6.
Transfer pie to the heated stone in the oven and bake in preheated oven for 12-15 minutes, until crust is well browned.
7.
Garnish the pie with
Arugula (1 handful)
and serve. Good job, Pizza Pro!
Author's Notes
Serves one 12-inch pie.
Nutrition Per Serving
CALORIES
1746
FAT
89.1 g
PROTEIN
92.9 g
CARBS
164.4 g
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