Spring Greens and Heirloom Sonora Flour Pizza
Source: Elianna Friedman & Amy Nghe, Bay Leaf Kitchen
This kid-friendly recipe was demonstrated for CUESA’s Market to Table program on March 21, 2015.
Makes 4 small personal-size pizzas
2 tablespoons active dry yeast
1 cup lukewarm water
1 tablespoon honey
2 cups heirloom Sonora wheat flour (available from Eatwell Farm)
1 cup all-purpose flour, plus more if needed (see note below)
2 tablespoons olive oil, plus more for oiling bowl and baking pans
1 teaspoon salt
2 leeks or 2 green garlic, thinly sliced into coins
3 tablespoons olive oil,
1 cup kohlrabi greens
1 cup grated Nicasio Reserve or Cowgirl Wagon Wheel cheese
4 stalks thick asparagus, sliced thinly cross-wise, tips left intact
Salt and pepper to taste
In a small bowl, dissolve the yeast in lukewarm water with honey and set aside until it begins to bubble and smells like fresh bread, about 8 minutes.
In a large bowl with a wooden spoon, combine the dissolved yeast mixture with the Sonora and all-purpose flours, olive oil, and salt. With your hands, mix and knead for 3-5 minutes, until the dough is soft and smooth. Add additional all-purpose flour if the dough it too tacky or if it’s sticking to your hands.
Place the dough in a lightly greased bowl. Cover the bowl and let the dough rise until it’s very puffy, about one hour. Preheat the oven to 400 °F.
While the dough is rising, prepare your toppings: sauté leek or green garlic in olive oil until it begins to caramelize, then set aside in a bowl; sauté the kohlrabi greens in the same pan you used for the leeks or garlic, until tender; slice or grate cheese. Place each topping ingredient, including sliced asparagus, in its own bowl, so you can choose different toppings for each pizza if desired.
Divide the dough into 4 pieces and shape each into a ball. Place the dough on a lightly oiled cookie sheet or half sheet pan and press down with your fingertips into flat circles or desired shape, allowing space between pizzas. Add your choice of toppings, followed by cheese, to the top of each pizza and bake for 10-15 minutes. Remove from oven and allow to cool for just a few minutes before serving.