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Ingredients

• Topping
• 5 ounces fingerling potatoes
• cornmeal for sprinkling
• 2 Tbl EVOO, divided
• 1 garlic clove, pressed
• 4 green onions, thinly sliced, divided
• 1 1/3 C grated mozzarella (about 6 ounces)
• 4 ounces soft goat cheese, crumbled
• 8 ounces asparagus, trimmed, each spear cut in half lengthwise and then in half crosswise into 2 to 3 inch pieces
• ½ C grated parmesan cheese
• Crust (do ahead)
• 1 C (or more) warm water (105 to 115F)
• 1 ½ tsp active dry yeast
• 2 c flour
• ¾ c unbleached whole wheat flour
• 3 Tbl vital wheat gluten
• 1 ½ tsp coarse kosher salt
• 3 Tbl EVOO, divided

Description

This Is A Wondeful Taste Combination. All Prep Can Be Done Ahead And Takes About 2 1/2 Hrs For The Crust And About 15 Minutes For The Vegetables Recipe And Photo From Bon Appetit

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