Ingredients350 g (12 oz) unbleached bread flour 3 tbsp whole wheat flour 25 g (1 oz) fine yellow cornmeal (polenta) 2 tsp kosher salt Pinch of unrefined granulated sugar 1 sachet easy-blend dried yeast 1 tbsp olive oil 360 ml (12 fl oz) warm water 115 g (4 oz) thin asparagus spears, trimmed and halved lengthways Olive oil 450 g (1 lb) sliced assorted mushrooms (have funuse shiitakes, maitakes, chanterelles, portobellos, and even cultivated white mushrooms ) 2 large shallots or red onions, sliced 115 g (4 oz) shredded Savoy cabbage 115 g (4 oz) grated Manchego cheese 115 g (4 oz) grated Asiago or other melting cheese (such as Swiss) 2 tbsp chopped fresh tarragon or basil leaves 2 tbsp snipped fresh chives 2 tbsp chopped fresh flat-leaf (Italian) parsley leaves Kosher salt and freshly ground black pepper
Recipe Courtesy Of 'Eat Yourself Smart' By Charlie Ayers, Copyright 2008. Used By Permission Of Dorling Kindersley Limited. All Rights Reserved.
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