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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