Recipe: The Greenhouse Tavern Pizza

Recipe executed during Fox 8 News In The Morning by Chef Brian Goodman, of The Greenhouse Tavern

Pizza Dough:

• 2 tablespoons sugar
• 1 tablespoon kosher salt
• 1 tablespoon pure olive oil
• 3/4 cup warm water
• 2 cups bread flour
• 1 teaspoon instant yeast
• 2 teaspoons olive oil
• Flour, for dusting the pizza peel

 
Toppings:

• 3 whole ice onions
• 2 oz black pepper crème freiche
• 10 whole asparagus
• 1/2 cup pancetta

 
Purchasing and Prep:

1. Place the sugar, salt, olive oil, water, 2 cups of flour and yeast into a mixer. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Attach the hook to the mixer and knead for 15 minutes on medium speed.
2. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 24 hours.
3. Moisten counter top and roll dough into 3 small tight balls and allow to rest for another 30 minutes.
4. Using your hands or a rolling pin, roll dough on a pizza peel and make a lip around the edges of the dough for the crust. Dress the pizza with crème freiche, ice onions, asparagus and pancetta.

 
To Cook on Grill … Preheat grill for one hour. Grill for 12 minutes.

To Cook on Pizza Stone … Preheat oven for one hour. Place pizza onto stone and cook for 7 minutes.

*This recipe is the property of Chef Jonathon Sawyer.