Categories: Pizza/flatbread
Ingredients
- 1/2 cup light-style beer
- 2 tbsp. honey
- 1 envelope active dry yeast
- 3 cups bread flour, plus more for rolling
- 1/3 cup whole-wheat flour
- 1 tbsp. kosher salt
- 2 tbsp. olive oil
- 2 cups frozen peeled fava beans, thawed
- 1/2 cup olive oil, plus more for drizzling
- 1/4 cup each fresh basil and fresh mint, torn
- 1/4 cup grated Parmigiano-Reggiano
- 2 tbsp. Marcona almonds
- 1 lemon, zested
- 1 garlic clove, finely chopped
- 1 tsp. kosher salt
- 4 small red onions, thinly sliced
- 1 cup fresh ricotta
- 8 slices prosciutto, torn into strips
- 8 asparagus spears, shaved with a vegetable peeler
Directions
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For the pizza dough, in a small bowl, mix the beer, honey, yeast and 1 cup warm water. Let stand until the mixture is foamy, 5-10 minutes.
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In a large bowl of a stand mixer fitted with a dough hook, combine the flours and salt. Add the yeast mixture and 2 tbsp. oil and mix until the dough comes cleanly away from the sides of the bowl, about 3-5 minutes. Transfer to a lightly floured work surface and knead until the dough is smooth but still sticky, 1-2 minutes. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean, damp towel. Let rise in a warm area until doubled in size, about 30 minutes.
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Position a rack in the center of the oven. Place a pizza stone or baking sheet on the rack and preheat to 500. Let the stone heat at least 20 minutes.
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For the pesto, in a food processor, pulse the fava beans, 1/2 cup olive oil, the herbs, Parmigiano-Reggiano, almonds, lemon zest, garlic, salt and 1/2 tsp pepper just until a puree forms.
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On an unfloured work surface, knead the dough to deflate. Divide into 4 pieces. Roll each under your palm with cupped hands until the top is smooth and firm. Cover with a damp towel; let rest 15 minutes.
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Dip 1 dough round in some flour. Transfer to a lightly floured work surface. Roll or stretch into a 12-inch round. Transfer to a pizza paddle. Spread the dough with 6 tbsp. pesto. Scatter a quarter of the thinly sliced red onion on top, keeping the slices intact. Dollop with 1/4 cup ricotta. Transfer the pizza from the peel to the pizza stone, shaking slightly to release. Bake until the crust is browned, 7-10 minutes. Slide onto a cutting board.
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Dollop each warm pizza with 3 tbsp. fava pesto, 2 slices torn prosciutto, the asparagus and some mint. Drizzle with olive oil and garnish with Parmigiano. Repeat with the remaining ingredients for a total of 4 pizzas.