Chef Martin Silva
Asparagus, smoked trout, cherry tomatoes, eggs and mozzarella combine to create a pizza that’s fitting for brunch, lunch or a pre-dinner shared starter. What’s more, the arrangement of topping ingredients makes for an impressive presentation.
1/2 cup warm water (105 to 115 F)
1/2 package active dry yeast
1 3/4 cups bread flour
1 tsp. salt
1 tbsp. olive oil
1 oz. extra virgin olive oil
1 oz. tomato sauce
3 oz. flaked smoked lake trout
6 blanched asparagus spears
1/2 oz. diced green bell pepper
4 tbsp. horseradish
1/2 oz. grated parmesan cheese
1 tbsp. chopped parsley
1 oz. green onion, sliced into 1/4-inch lengths
3/4 cup (3 oz.) grated whole milk mozzarella cheese
2 cherry tomatoes, cut into quarters and seeded
1. For dough: In small bowl, dissolve yeast in warm water and stir well. Set aside for 5 minutes. In separate small bowl, combine flour and salt. Add olive oil to yeast mixture, stir well and add yeast/oil mixture to flour. Mix dough with hands until compact ball is formed. Turn dough out of bowl onto work surface and knead for 5 to 6 minutes until smooth and satiny. Add 1 teaspoon olive oil to bowl, place dough in bowl and turn twice to coat with oil. Put bowl in warm place to let dough rise until double in bulk, about 1 hour.
2. Punch down dough. Turn out of bowl onto work surface and knead for 2 minutes. Stretch or roll dough into a circle 11 to 12 inches in diameter. Cover with kitchen towel and let rise a second time for about 20 minutes.
3. To assemble pizza: Preheat oven to 475 F. Brush top of pizza crust with olive oil. Place ingredients on crust in this order: tomato sauce, trout, asparagus, bell pepper, horseradish, parmesan, parsley, onion and mozzarella. Arrange cherry tomatoes on top of cheese. Make well directly in center of pizza. Slip egg into well without breaking yolk. Bake pizza for 8 to 10 minutes until crust is nicely browned and egg is set.
Photo courtesy of Wisconsin Milk Marketing Board