Asparagus and Egg Pizza

I'm back!!  Sorry, I have been remiss in getting new posts out.  My lovely computer was under the weather and getting fixed for what ended up being about a month long.  I am so glad to have it back!  And, with it, LOTS of new posts to work on :)

This pizza would be great for Breakfast, Lunch, or Dinner.  It is both light and tasty.  And, it's almost to pretty to eat... ALMOST.

This is my favorite pizza crust recipe.  It is easy to put together, and the result is a thin, crispy crust.

For the Crust:
(enough for 3 medium sized pizzas)

2 tsp. active dry yeast
Pinch of sugar
2/3 cup warm water
1 2/3 cup flour, plus more for work surface
1/4 cup cornmeal, plus more for pizza peel
1 1/2 tsp. course salt (do not use tabel salt)
2 Tbl. Extra virgin Olive Oil, plus more for bowl

In a large bowl, place the warm water, sprinkle with yeast and sugar.  Let sit for 10 minutes, or until foamy. 

Add olive oil, salt, flour, and cornmeal.  Mix with a spoon until dough comes together.  Then, knead together on a flat surface for 5-7 minutes. 

Place in a greased bowl with plastic wrap to cover.  Let rise until doubled ~ about an hour.  Or overnight in the refrigerator.

For the Pizza:

Manchego Cheese ( could substitute Parmegiano or Pecorino Romano)
Asparagus (ends trimmed)
Roasted Garlic
2-3 eggs
Course Salt and Pepper
Olive Oil
Pizza Dough

Preheat oven to 425 degrees, along with a pizza stone, if you have one.

After the dough has doubled, punch it down and divide it into whatever sized balls you want.  Can make several smaller pizzas or about 3 medium sized.

Roll out on a well floured flat surface, then transfer to a pizza peel that has been dusted generously with cornmeal.  Be sure the dough can slide off the peel by giving it a little jiggle.  If it doesn't slide around, add more cornmeal.

Now you can add your toppings.  Spread several cloves of sweet roasted garlic onto crust, followed by several asparagus spears, and shaved manchego cheese. Drizzle lightly with olive oil.  Crack 2 or 3 eggs right on top, and sprinkle with salt and pepper.

Slide into the hot oven, onto a pizza stone that has been preheated with the oven.

Bake around 10 minutes, or until crust is golden.

Side note:  You may wonder why I am so adament about using course salt as opposed to table salt.  It is much easier to control and know how much to use when you use course salt.  I keep a small dish of it next to my stove and use my fingers to add the right amount in all my cooking.  Plus, I think it offers a more well rounded flavor to dishes than table salt. :)