MAKES TWO 10-INCH PIZZAS
1 cup champagne vinegar
½ cup granulated sugar
½ cup water
2 tsp. salt
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
½ Serrano pepper, cut in strips
¼ cup extra-virgin olive oil
1 bunch of asparagus, blanched, and cooled
2 ounces Taleggio cheese, cut into ¼-inch pieces
¼ cup mozzarella cheese, grated
¼ cup grated Grana Padano cheese
1 cup of watercress
Place peppers in a heatproof bowl. Combine the champagne vinegar, sugar, water, and salt in a medium saucepan and bring to a boil. Pour over the peppers, set aside, and let cool. Place the pizza stone on the center oven or grill rack and preheat to 500ºF. Brush the center of the pizza crusts with olive oil and sprinkle with Taleggio and mozzarella cheese. Arrange the asparagus and peppers on the pizzas. Transfer to the pizza stone and grill or bake for 10 to 15 minutes or until crust is golden and baked through. Remove from heat and sprinkle Grana Padano on top. Arrange the watercress on the pizzas, cut into slices, and enjoy.
Tip from the Chef:
Grill or bake the pizza on a pizza stone, which absorbs and distributes heat evenly to help achieve a crisp crust. Buy a quality-brand pizza stone, such as EMILE HENRY, that will not crack in extreme heat.
A good pizza dough is so versatile. THIS VERSION is great for pizza or breadsticks.
PAIR YOUR PIZZA PRIMAVERA WITH:
SANTADI ‘VILLA SOLAIS’ VERMENTINO
Jam-packed with melon, guava, and citrus, this Sardinian beauty will round out every last bite of this fresh handmade pie.
INSIGHT BREWING ‘IN THE HALLS OF THE SUNKEN CITY’ SAISON
With notes of fresh citrus, garden herbs, and spices, this saison-style beer is delightful paired with all things green, garden-y and creamy.
BONNY DOON VINEYARDS ‘¿QUERRY?’ SPARKLING HARD CIDER
Says winemaker Randall Grahm, this delicious cider has “... the pungent, heady, dusky perfume of pear and the earthy succulence of apple.”