Directions

1. Preheat oven to 375 degrees. Place pizza stone in oven to start heating it up. Toss fennel and asparagus with olive oil and spread out on a baking sheet or roasting pan and bake for 20-25 minutes -- toss it half-way through -- until lightly browned. Sprinkle with salt. Increase oven heat to 500 degrees. Divide pizza dough into four pieces and stretch, toss, roll each piece into roughly a 10” circle and place on parchment paper.
2. Top each pizza with ¼ cup of ricotta cheese, top with sliced Fresh Organic Mozzarella, asparagus, fennel and 2 Tbsp. Organic Parmesan Cheese and bake for about 10 minutes until crust is lightly browned. Top each with strips of prosciutto and a poached egg and drizzle with the arugula drizzle. Serves 4. Poached Eggs 4 eggs 1 Tbsp. vinegar Bring 2” of water to a boil in a large saucepan; reduce heat to a gentle simmer. Add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs. Poach until whites are set and the yolks are runny, about 3 minutes. Using a slotted spoon, transfer eggs to drain on paper towels as they are done. Arugula Drizzle 2 handfuls of arugula 1 tsp. minced garlic (more if desired) 1/2 tsp salt ½ cup olive oil 1 Tbsp. freshly squeezed lemon juice Combine all in a food processor.
3. Pizza Dough 4-1/2 cups unbleached bread flour 1-3/4 tsp salt 1 tsp instant yeast ¼ cup olive oil 1-3/4 cup ice cold water 1 Tbsp sugar cornmeal for dusting In the bowl of a stand mixer, mix together flour, salt and yeast. Add the oil, sugar, water and mix until it forms a ball. On a clean surface, knead for about 5 minutes until the dough is smooth. Divide the dough into 2 equal pieces, shape into balls, flour lightly, and place on a jelly roll pan that has been lined with lightly oiled parchment.
4. Cover with plastic wrap and refrigerate overnight or up to three days. Remove dough from refrigerator two hours prior to use.