By: Allysa Adamson

Pizza

Shaved Asparagus and Scallion Pizza

Makes 1, 12 inch pizza

Pizza dough

Extra virgin olive oil

½ pound asparagus

2 scallions, thinly sliced on the bias

3 ounces Parmigiano Reggiano, shaved

Kosher salt

4 ounces fresh mozzarella cheese

Red pepper flakes  

Parsley

About 2 hours before you want to cook your pizza, pull your dough out of the refrigerator and allow it to sit at room temperature for 2 hours. Then, preheat your Dual Fuel oven, with the Wolf bakestone in place on the bottom rack, on the Stone setting at 550 degrees for at least 45 minutes.

With a vegetable peeler, shave asparagus into ribbons and add to a medium bowl. Toss with oil an kosher salt. Prepare your pizza by gently stretching the dough on a lightly floured surface until about 12 inches in diameter. Put a small even dusting of cornmeal onto the pizza peel then place your dough on the peel before you start adding toppings. Drizzle with olive oil, top with mozzarella cheese, asparagus, scallions, and Parmigiano. Gently slide the pizza onto the stone and cook for about 5-10 minutes (watch closely). Once you remove your pizza, top with red pepper flakes and parsley.

Roasted Grape and Goat Cheese Pizza

Makes 1, 12 inch pizza

Pizza dough

Extra virgin olive oil

1 teaspoon unsalted butter

1 ½ cup seedless grapes

1 tablespoon red wine vinegar

4 sprigs rosemary or thyme

½ teaspoon kosher salt

2 ounces fontina cheese

¼ red onion, thinly sliced

2 ounces goat cheese

2 tablespoons pistachios, roasted, roughly chopped

2 tablespoons parsley, roughly chopped  

Preheat oven to 400 degrees. Mix grapes, vinegar, rosemary, ½ tablespoon olive oil, and salt in a small bowl. Add to a baking sheet. Roast, stirring once or twice, until the grapes start to soften and break down, burst and the mixture is bubbling and caramelizing along the edge, about 20-30 minutes.

About 2 hours before you want to cook your pizza, pull your dough out of the refrigerator and allow it to sit at room temperature for 2 hours. Then, preheat your Dual Fuel oven, with the Wolf bakestone in place on the bottom rack, on the Stone setting at 550 degrees for at least 45 minutes.

Prepare your pizza by gently stretching the dough on a lightly floured surface until about 12 inches in diameter. Put a small even dusting of cornmeal onto the pizza peel then place your dough on the peel before you start adding toppings. Drizzle with olive oil, top with fontina cheese, scatter the grape mixture over the dough, including some juices. Top with thinly sliced red onions and goat cheese. Gently slide the pizza onto the stone and cook for about 5-10 minutes (watch closely). Once you remove your pizza, top with pistachios and parsley.