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This pizza is amazing cooked in a wood-fired pizza. *good substitutions for garlic olive oil would be Tuscan herb oil, Rosemary oil, or Herbs de Provence oil **wild leeks or ramps are a great substitute for store-bought leeks (sustainably harvested on private property of course). If using ramps, chop the leaves and use those as well ***If using morel mushrooms, they require a little longer precooking time as they are a moister mushroom
Heat oven to 450 degrees. In a small mixing bowl, combine goat cheese, olive oil and Tuscan spices until well combined and spreadable (you may need more oil). Chop mushrooms and sauté in 2 tablespoons olive oil until most moisture is cooked out.
Divide dough into 3 equal parts. Roll each piece out on a floured surface into desired thickness and shape. Transfer dough onto a sheet pan or pizza stone liberally coated with cornmeal. Spread a third of the goat cheese mixture onto the dough, stopping about a half-inch from the edge. Top with a third of each of the asparagus, mushrooms, and leeks. Top lightly with mozzarella and provolone cheese. Bake in a 450-degree oven for approximately 10 minutes or until the cheese is browned and bubbly. Serve drizzled with balsamic glaze if desired
In the morning: add warm water to a large mixing bowl along with the salt and sugar. Stir to dissolve salt and sugar. Sprinkle the yeast on the top of the water and let it rest until the yeast becomes frothy. Add 5 ½ cups of flour. Stir with a wooden spoon until well incorporated (dough will still be shaggy). Cover with plastic wrap. After ½ hour, sprinkle the top of the dough with flour. With floured hands, pull one side of the dough up, and fold it over. Continue doing this until you have folded all four sides. Cover and repeat this process every half hour until you have stretched the dough a total of 3 times. Cover and let dough rest for at least 2 more hours.
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