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Ingredients

Dough:
1/2 cup warm water (105° to 115° F)
1/2 package active dry yeast
1 3/4 cup bread flour
1 teaspoon salt
1 tablespoon olive oil

Topping:
1 ounce extra virgin olive oil
1 ounce tomato sauce
3 ounces smoked lake trout, flaked
6 asparagus spears, blanched
1/2 ounce green bell pepper, diced
4 tablespoons horseradish
1/2 ounce Wisconsin Parmesan, grated
1 tablespoon parsley, chopped
1 ounce green onion, sliced into 1/4 inch lengths
3/4 cup (3 ounces) Wisconsin Whole Milk Mozzarella, grated
2 cherry tomatoes, cut into quarters and seeded
1 egg

Description

Eat Wisconsin Cheese