{"id":220686,"date":"2025-05-03T10:48:49","date_gmt":"2025-05-03T10:48:49","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/heirloom-wheat-asparagus-pizza-breadtopia\/"},"modified":"2025-05-03T10:48:49","modified_gmt":"2025-05-03T10:48:49","slug":"heirloom-wheat-asparagus-pizza-breadtopia","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=220686","title":{"rendered":"Heirloom Wheat Asparagus Pizza \u2013 Breadtopia"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<div class=\"wpb_wrapper\">\n<p>Something that frustrates me as a bread baker who\u2019s interested in nutrition is when pizza gets called \u201cjunk food.\u201d This label is given to food that is ultra-processed for hyperpalatability, lacking in fiber and containing a lot of added sugar, fat, and\/or salt. I recognize that much of the pizza in the American foodscape actually fits that definition, but I don\u2019t think chain restaurants and frozen food companies should get to redefine pizza. Rather than get hung up on labels and definitions though, maybe the recipe below and <a href=\"https:\/\/breadtopia.com\/?s=pizza+%2B+fugazetta+%2B+turmeric&amp;post_type=post&amp;posts_per_page=20\" target=\"_blank\" rel=\"noopener\">other pizza recipes on Breadtopia<\/a> can help people eat more non-junk pizza that is healthy, full of fiber and nutrients, and absolutely delicious \u2014 just not perilously addictive like Trader Joe\u2019s horseradish and chive potato chips\u2026<\/p>\n<p><iframe loading=\"lazy\" title=\"Heirloom Wheat Asparagus Pizza\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/2MvHjg8e9dY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/p>\n<p>This recipe is for a whole grain pizza dough using heirloom wheat, topped with asparagus, shallots and preserved lemons (there\u2019s a how-to for fermenting lemons in the recipe notes). Of course you should feel free to try other wheats and toppings, and if you prefer to use yeast instead of sourdough, here\u2019s an <a href=\"https:\/\/breadtopia.com\/faq\/how-to-convert-recipes-between-sourdough-and-yeast\/\" target=\"_blank\" rel=\"noopener\">FAQ<\/a> about how to make that conversion. Asparagus season peaks in the northern hemisphere in April and May. You can usually find it year round, but other pre-cooked greens are also delicious on pizza, including kale (photo below), broccoli rabe, and shaved brussels sprouts.<\/p>\n<div id=\"attachment_377858\" style=\"width: 1034px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/E-20250501_153053-EDIT-Copy.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-377858\" class=\"wp-image-377858 size-full\" src=\"https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/E-20250501_153053-EDIT-Copy.jpg\" alt=\"\" width=\"1024\" height=\"576\" srcset=\"https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/E-20250501_153053-EDIT-Copy.jpg 1024w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/E-20250501_153053-EDIT-Copy-300x169.jpg 300w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/E-20250501_153053-EDIT-Copy-60x34.jpg 60w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/E-20250501_153053-EDIT-Copy-680x383.jpg 680w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/E-20250501_153053-EDIT-Copy-96x54.jpg 96w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/E-20250501_153053-EDIT-Copy-42x24.jpg 42w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><\/p>\n<p id=\"caption-attachment-377858\" class=\"wp-caption-text\">Khorasan dough with varied toppings<\/p>\n<\/div>\n<p>Make sure you check out the <strong>Photo Gallery<\/strong> after the recipe for more process photos.<\/p>\n<style><![CDATA[\n    #zrdn-recipe-container {background-color:#ffffff;}#zrdn-recipe-container {border-color:#a0a0a0;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #000000;\n                color: #000000;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #000000;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #000000;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#000000;\n            }\n       #zrdn-recipe-container {border-style:solid;}#zrdn-recipe-container a {color:#dd9933;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#a0a0a0;}#zrdn-recipe-container {border-radius:0px;}.zrdn-tags-label {display:none;}\n]]><\/style>\n<div id=\"zrdn-recipe-container\" class=\"custom zrdn-recipe-391 zrdn-jump-to-link\">\n<div class=\"zrdn-block zrdn-block-50\">\n<p><h2 id=\"recipe-title\" class=\"zrdn-element_recipe_title anchor\">Heirloom Wheat Asparagus Pizza<\/h2>\n<\/p>\n<\/div>\n<div class=\"zrdn-block zrdn-block-50\">\n<div class=\"zrdn-block-wrap zrdn-actions\">\n<div class=\"zrdn-print-link\">\n\t\t\t\t<a title=\"Print this recipe\" href=\"https:\/\/breadtopia.com\/heirloom-wheat-asparagus-pizza\/javascript:void(0);\" onclick=\"zlrPrint('zrdn-recipe-container', 'https:\/\/breadtopia.com\/wp-content\/plugins\/zip-recipes\/'); return false\" rel=\"nofollow\"><br \/>\n            <img decoding=\"async\" src=\"https:\/\/breadtopia.com\/wp-content\/plugins\/zip-recipes\/\/images\/print.png\" alt=\"Print this recipe\"\/><br \/>\n\t\t<\/a>\n\t<\/div>\n<\/div>\n<\/div>\n<div class=\"zrdn-block zrdn-block-50\">\n<div class=\"zrdn-block-wrap zrdn-recipe_image\">\n<div class=\"zrdn-recipe-image zrdn-hide-print zrdn-element_recipe_image\">\n            <img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/A-20250429_152538b-4x3-Copy-800x600.jpg\" class=\"attachment-zrdn_recipe_image_main size-zrdn_recipe_image_main\" alt=\"Heirloom Wheat Asparagus Pizza\" srcset=\"https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/A-20250429_152538b-4x3-Copy-800x600.jpg 800w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/A-20250429_152538b-4x3-Copy-300x225.jpg 300w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/A-20250429_152538b-4x3-Copy-60x45.jpg 60w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/A-20250429_152538b-4x3-Copy-680x510.jpg 680w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/A-20250429_152538b-4x3-Copy-96x72.jpg 96w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/A-20250429_152538b-4x3-Copy-42x32.jpg 42w, https:\/\/breadtopia.com\/wp-content\/uploads\/2025\/05\/A-20250429_152538b-4x3-Copy.jpg 1024w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" data-copyright=\"\" data-headline=\"\" data-description=\"\"\/>\t    <\/div>\n<\/p><\/div>\n<\/div>\n<div class=\"zrdn-block zrdn-block-50\">\n<div class=\"zrdn-block-wrap zrdn-summary\">\n<p>Heritage wheat flours make a delicious sourdough pizza crust to pair with tender asparagus, shallots, preserved lemon slices and a cheese duo of classic mozzarella and robustly flavored manchego.\u00a0 \u00a0 \u00a0<\/p>\n<p><\/div>\n<\/div>\n<div class=\"zrdn-block zrdn-block-100\">\n<div class=\"zrdn-block-wrap zrdn-details\">\n<div class=\"zrdn-details-item zrdn-serving-size\">\n<p>\n            Serving Size        <\/p>\n<p>1\/2 &#8211; 1 pizza<\/p>\n<\/p><\/div>\n<div class=\"zrdn-details-item zrdn-total-time\">\n<p>\n            Total Time        <\/p>\n<p>1 hour, 9 minutes<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<div class=\"zrdn-block zrdn-block-100\">\n<div class=\"zrdn-block-wrap zrdn-ingredients\">\n<h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingredients<\/h3>\n<h4 class=\"zrdn-subtitle\">\n                Dough for three pizzas&#13;            <\/h4>\n<h4 class=\"zrdn-subtitle\">\n                Dough baker&#8217;s percentages &#13;            <\/h4>\n<ul class=\"zrdn-list zrdn-ingredients-list  bullets\">\n<li>*see Notes for help with calculations&#13;<\/li>\n<li>100% heirloom wheat whole grain flour&#13;<\/li>\n<li>72% water&#13;<\/li>\n<li>20% starter&#13;<\/li>\n<li>2.2% salt &#13;<\/li>\n<li>2.8% olive oil&#13;<\/li>\n<\/ul>\n<h4 class=\"zrdn-subtitle\">\n                Toppings for three pizzas&#13;            <\/h4>\n<ul class=\"zrdn-list zrdn-ingredients-list  bullets\">\n<li>12 ounces\/340 grams asparagus (uncooked weight), chopped in 1-inch pieces and sauteed&#13;<\/li>\n<li>3 shallots, diced and sauteed&#13;<\/li>\n<li>1\/2 Tbsp oil for the pan&#13;<\/li>\n<li>6 ounces\/170 grams shredded mozzarella&#13;<\/li>\n<li>6-8 ounces\/170-227 grams manchego cheese, grated&#13;<\/li>\n<li>1\/2 lemon, preserved if possible, sliced thin ** see Notes for preserved lemon recipe that needs 5+ days to ferment&#13;<\/li>\n<li>Black pepper to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\">\n<h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ul class=\"zrdn-list zrdn-instructions-list nobullets  zrdn-element_instructions\">\n<li><span class=\"italic\">I like my pizza dough process to be low-key so I mix the dough one or more days before I want to bake it. For this recipe, I&#8217;m refrigerating during the first rise when the dough has risen by &gt;50% if I&#8217;m baking the next day, or when it has risen by &#13;<\/span><\/li>\n<\/ul>\n<h4 class=\"zrdn-subtitle\"> Dough Mixing and First Rise&#13;<\/h4>\n<ul class=\"zrdn-list zrdn-instructions-list nobullets\">\n<li>Mix all the dough ingredients in a bowl except for the oil. Cover and let the dough rest 20-30 minutes, then work in the oil with several minutes more of mixing. I did both stages of mixing in my stand mixer with the dough hook attachment.&#13;<\/li>\n<li>Transfer the dough to a lightly oiled straight-walled container if you have one. Cover and let rise for several hours. If you want to bake the pizzas the same day, let the dough double. If you want to bake the pizzas the next day, refrigerate the dough when it has risen by a little more than 50%. If you want to eat pizza several days out, refrigerate the dough when it has risen by less than 50%.&#13;<\/li>\n<\/ul>\n<h4 class=\"zrdn-subtitle\"> Topping Prep&#13;<\/h4>\n<ul class=\"zrdn-list zrdn-instructions-list nobullets\">\n<li>On pizza day, prep your toppings. Grate the cheese(s), slice the lemon, and chop the asparagus and shallots. Make sure you remove all the woody ends on the asparagus stalks. Saute the asparagus and shallots in oil until just tender or to your preference.&#13;<\/li>\n<\/ul>\n<h4 class=\"zrdn-subtitle\"> Dividing and Second Rise&#13;<\/h4>\n<ul class=\"zrdn-list zrdn-instructions-list nobullets\">\n<li>When the first rise is finished, lightly oil your work surface and a 9&#215;13 baking pan.&#13;<\/li>\n<li>Divide the dough into three 325-gram pieces for three 10-12&#8243; diameter pizzas. Shape the pieces into balls. You can make larger or smaller pizzas if you prefer.&#13;<\/li>\n<li>Place the dough balls in the oiled pan and cover. &#13;<\/li>\n<li>Let the dough rise again for 1 1\/2 to 2 hours.&#13;<\/li>\n<\/ul>\n<h4 class=\"zrdn-subtitle\"> Topping and Baking&#13;<\/h4>\n<ul class=\"zrdn-list zrdn-instructions-list nobullets\">\n<li>At least 30 minutes before the dough is finished proofing, begin preheating your oven to 500\u00b0F with a baking stone or steel on the middle shelf.&#13;<\/li>\n<li>Place a dough ball in the center of a piece of parchment paper. Hold one side of the paper and with your other hand, press the dough outward from the center of the ball in the opposite direction. Rotate around the dough over and over until your pizza is 10-12&#8243; in diameter.&#13;<\/li>\n<li>Top to your liking and put the pizza in the oven using a pizza peel or in a pinch, an upside down baking sheet.&#13;<\/li>\n<li>Bake for 9 minutes, switching to broil for the final minute if desired. Keep the oven on broil an additional minute before you load the next pizza. This reheats the surface of the stone before you switch back to bake mode and load the next pizza.&#13;<\/li>\n<li>Remove the pizza from the oven with your peel and put it on a cooling rack to keep the bottom crispy if you&#8217;re not eating it right away.&#13;<\/li>\n<li>Repeat with the next pizza and so on.&#13;<\/li>\n<li>Serve with additional lemon to squeeze on the pizza if desired. <\/li>\n<\/ul>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-notes\">\n<h3 class=\"zrdn-recipe-label zrdn-notes-label\">Notes<\/h3>\n<p>For help scaling the dough recipe, check out this FAQ: <a href=\"https:\/\/breadtopia.com\/faq\/how-can-i-calculate-the-right-amount-of-pizza-dough\/\" target=\"_blank\" rel=\"noopener\">How to Calculate the Right Amount of Pizza Dough to Make<\/a>.<\/p>\n<p><strong>Preserved<\/strong><strong> Whole<\/strong><strong> Lemons<\/strong> (recipe repost from <a href=\"https:\/\/breadtopia.com\/lemon-spelt-crinkle-cookies\/\" target=\"_blank\" rel=\"noopener\">Lemon Spelt Crinkle Cookies<\/a>)<\/p>\n<p>Most fermented lemon recipes have you partially quarter the lemons and pack them with some of the salt. This recipe, adapted from <a href=\"https:\/\/melissaknorris.com\/how-to-store-lemons-for-a-year-fermented-lemons\/\" target=\"_blank\" rel=\"noopener\">Melissa K Norris<\/a>, ferments the lemons whole, resulting in a less salty lemon that is useful for more dishes.\u00a0<\/p>\n<ul>\n<li>Wash the lemons thoroughly with warm water and dry them.<\/li>\n<li>Assess your jar size and number of lemons that will fit. You want to be able to pack them in tightly but with room on top for the brine to completely cover them.<\/li>\n<li>Using salt with no iodine and no anti-caking agents, make a 4% brine. For example, for 474 grams water (2 cups), you will need 19 grams of salt. 474 x 0.04 = 18.96 This is a heaping tablespoon of salt per 2 cups water.\u00a0<\/li>\n<li>Pour the brine over the lemons so they are completely submerged. Use a glass weight if any lemons float to the top. Put a lid on the jar that allows air to escape but not enter.\u00a0<\/li>\n<li>Let ferment at room temperature for 3-5 days (kitchen temp dependent), then transfer to the refrigerator.<\/li>\n<\/ul>\n<p>\n<\/div>\n<\/div>\n<\/div>\n<h3>Photo Gallery<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Something that frustrates me as a bread baker who\u2019s interested in nutrition is when pizza gets called \u201cjunk food.\u201d This label is given to food that is ultra-processed for hyperpalatability, lacking in fiber and containing a lot of added sugar, fat, and\/or salt. I recognize that much of the pizza in the American foodscape actually [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":220687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[53773,51765,82883,22409,6848],"dealstore":[],"offerexpiration":[],"class_list":["post-220686","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-asparagus","tag-breadtopia","tag-heirloom","tag-pizza","tag-wheat"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Heirloom Wheat Asparagus Pizza \u2013 Breadtopia - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=220686\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Heirloom Wheat Asparagus Pizza \u2013 Breadtopia - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Something that frustrates me as a bread baker who\u2019s interested in nutrition is when pizza gets called \u201cjunk food.\u201d This label is given to food that is ultra-processed for hyperpalatability, lacking in fiber and containing a lot of added sugar, fat, and\/or salt. 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