- 1 1/4 cup water,
- 3 T oil
- 3 cups organic spelt flour
- 1 T sugar
- 1 tsp salt
- 2 1/4 tsp active dry yeast
Add ingredients in order listed to bread machine on dough cycle.
Divide dough in two(can be refrigerated at this point) and smooth out onto well oiled pizza stone or pizza pan.
Prebake for 10 mins at 400 degrees.
- Tomato Sauce
- Shredded Organic Mozzarella Cheese
- 2 cloves garlic, sliced thin
- 1 T Olive oil
- Fresh Asparagus chopped
- Chopped Onion
- Chopped Tomato
- Sliced smoked sausage
- Grated Parmesan Cheese
Saute garlic in 1 Tablespoon olive oil. Remove garlic before it browns and reserve. Throw chopped onion and chopped asparagus in the pan and continue to saute for 5 minutes, just to soften the vegetables. Add back the garlic and toss to coat evenly.
Take pizza crust out of oven, cool. Spread enough tomato sauce to cover the crust in a thin layer. Sprinkle Mozzarella evenly. Next distribute onion/asparagus/garlic mixture. top with chopped tomato and sliced smoked sausage. Sprinkle oregano and parmesan cheese on top. Pop in 400-425 degree oven and bake for 12 to 14 minutes. Check bottom of crust to make sure it is browned. Let pizza rest for 5 minutes, slice and serve.
(This entire recipe except the organic cheese, olive oil and oregano came
from the farms in Aylmer)
An alternative to 2 pizzas is a pizza and breadsticks. Just spread the crust out the same and cut into strips before baking. Bake until done about 12-14 minutes.