Springtime Delight: Shaved Asparagus, Sugar Snap Pea & Crispy Bacon Pizza on a Wholesome Whole Wheat Crust
As the days grow longer and the vibrant hues of spring begin to paint our world, there’s an undeniable shift in our appetites. We crave lighter, fresher flavors, ingredients bursting with the promise of the season. This delightful springtime pizza captures that essence perfectly, featuring a wholesome whole wheat crust generously topped with tender, shaved fresh asparagus, sweet sugar snap peas, creamy mozzarella, and a delightful scattering of crispy bacon. It’s a recipe that marries indulgence with freshness, offering a perfect balance for those moments when your palate can’t quite make up its mind and seeks both comfort and vitality.
Finding Balance Amidst Life’s Cravings
Life, and indeed our relationship with food, often feels like a seesaw, especially when navigating significant life changes. For me, during pregnancy, this sensation has been amplified. One moment, I’m yearning for the crisp, hydrating sweetness of watermelon and a nutrient-packed, leafy green salad, embracing all things fresh and vibrant. The next, I find myself giving in to the irresistible allure of ice cream straight from the carton, or perhaps a hearty, comforting pasta dish. It’s a fascinating, sometimes challenging, journey of food cravings, where the not-so-healthy desires often seem to shout louder than the wholesome ones.
This ever-fluctuating desire has taught me the importance of intentional eating and creative cooking. It’s about finding ways to “sneak in the good stuff” without feeling deprived or sacrificing flavor. And what better canvas for culinary creativity than homemade pizza? It’s the ultimate comfort food, universally loved, yet infinitely adaptable. By thoughtfully selecting vibrant, seasonal vegetables and opting for a more wholesome crust, we can transform a classic indulgence into a meal that satisfies both our deep-seated cravings for comforting flavors and our need for essential nourishment. It truly is all about achieving that delicious balance, isn’t it?
The Inspiration: A Culinary Journey from Screen to Plate
This particular pizza masterpiece owes its initial, brilliant inspiration to a long-time culinary muse: Smitten Kitchen’s renowned shaved asparagus pizza. For years, I had admired it from afar, a beautiful, unique take on pizza that always lingered in my culinary imagination. The concept of thinly shaved asparagus, allowing it to cook quickly and retain a delicate, appealing bite, seemed nothing short of brilliant. Finally, the stars aligned, and I carved out the time to try it for myself. The anticipation built, and I can confidently say, the results exceeded all expectations! The simple elegance of the original concept was truly captivating.
However, as with many great recipes, initial inspiration often sparks further creativity and leads to personal touches. During a delightful trip to the local farmer’s market, the sight of fresh, vibrant sugar snap peas was simply irresistible. Their natural sweetness and crisp texture seemed like the perfect complement to the delicate asparagus, promising an extra layer of springtime charm. So, onto the pizza they went! And then, at the very last moment, a crucial decision was made – bacon. Because, let’s be honest, a touch of savory, crispy bacon rarely disappoints and often elevates a dish to new heights, providing a delightful contrast. The resulting combination of flavors and textures is truly harmonious: the earthy freshness of asparagus, the sweet pop of peas, the salty crunch of bacon, all melting into gooey mozzarella on a tender, flavorful crust. It’s exactly the kind of food I dream of enjoying all summer long, simple yet sophisticated, elegant, and deeply satisfying.
Crafting the Perfect Wholesome Whole Wheat Pizza Crust
The foundation of any truly great pizza is, without a doubt, its crust. For this particular recipe, I chose to adapt my beloved basic pizza crust recipe by incorporating a significant portion of wholesome whole wheat flour. This addition not only introduces a wonderful nutty flavor and a slightly chewier, more substantial texture but also significantly boosts the nutritional profile with extra fiber, essential vitamins, and minerals. It’s a simple swap that makes a big difference, transforming a classic comfort food into something a little more wholesome and hearty without compromising on that essential, delicious taste we all crave.
Making your own pizza dough from scratch is a deeply rewarding experience, and it’s surprisingly straightforward, even for novice bakers. The process involves just a few basic ingredients: a blend of whole wheat and all-purpose flour (for the best balance of flavor and texture), active dry yeast to give it lift, a pinch of salt for seasoning, warm water to activate the yeast, and a generous amount of olive oil for flavor and pliability. The magic truly happens during the kneading, where the gluten develops, giving the dough its signature elasticity and chewiness, and the subsequent rising, which creates that airy, bubbly texture. Don’t be intimidated if you’re new to yeast baking; follow the steps carefully, and you’ll be amazed at the professional-quality results you can achieve in your own kitchen.
However, if time is of the essence, or if you simply prefer a simpler approach, remember that flexibility is a key ingredient in successful home cooking. Feel free to stick to an all-purpose flour crust if that’s your preference, use your own tried-and-true favorite pizza dough recipe, or simply opt for a high-quality, store-bought pizza dough. Many grocery stores now offer excellent fresh dough options that can save you a step without sacrificing too much quality. The ultimate beauty of this pizza lies in its fresh, seasonal toppings, so choose the crust option that best suits your needs, time constraints, and current skill level. The most important goal is to enjoy the entire process and, of course, the incredibly delicious outcome!
Mastering the Toppings: Asparagus, Peas & Bacon Perfection
The true stars of this springtime pizza are the vibrant, fresh medley of toppings. Let’s delve a little deeper into preparing each one to ensure maximum flavor, optimal texture, and a stunning visual presentation.
Shaved Asparagus: A Delicate Touch for Optimal Texture
Shaving the asparagus is the secret to its perfect texture and distribution on this pizza. Instead of thick, sometimes woody spears that can feel clunky, you get delicate, paper-thin ribbons that cook quickly and evenly. These ribbons soften just enough to be tender while retaining a delightful, fresh snap, integrating seamlessly into each bite. To achieve this elegant presentation, hold each asparagus stalk firmly by its woody end. Using a standard vegetable peeler, gently run it along the length of the stalk, from just below the tip to the cut end, creating thin, flat ribbons. Don’t worry if they aren’t all perfectly uniform; some thicker pieces actually add to the rustic charm and textural variety. The woody ends, which can be tough, should be discarded or, even better, saved for making flavorful vegetable stock. This simple technique ensures the asparagus is delicate, flavorful, and perfectly cooked, enhancing the overall experience of the pizza.
Sweet Sugar Snap Peas: Bursting with Freshness
Sugar snap peas are a true gift of spring, offering an unparalleled crisp texture and a sweet, vibrant flavor that instantly brightens any dish. For this pizza, you’ll want shelled sugar snap peas. If you buy them in their pods, a quick snap and pop will easily free the tender peas. Their natural sweetness provides a delightful, refreshing contrast to the savory bacon and the earthy undertones of the asparagus, creating a harmonious flavor profile. When lightly tossed with a touch of olive oil, a pinch of salt, and freshly ground pepper, they become an irresistible part of the pizza’s fresh, seasonal appeal, adding both flavor and a beautiful splash of green.
Crispy Bacon: The Savory Counterpoint
Bacon adds a crucial layer of rich, smoky, and salty flavor that brings all the fresh vegetables into perfect harmony, acting as a delicious anchor for the lighter spring ingredients. It’s absolutely essential to cook the bacon until it’s perfectly crispy before chopping it and adding it to the pizza. This ensures you get that satisfying crunch and burst of savory goodness in every single bite, rather than chewy, undercooked pieces. Two strips are usually enough to provide a delicious accent and depth of flavor without overpowering the delicate spring vegetables. Cook it in a pan until beautifully golden and crisp, drain off any excess fat on paper towels, then crumble or chop it into small, inviting pieces ready for sprinkling.
The Complete Recipe: Shaved Asparagus, Pea and Bacon Pizza
Shaved Asparagus, Pea and Bacon Pizza with Whole Wheat Crust
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Ingredients
Whole Wheat Pizza Crust:
- 1 cup whole wheat flour (113 grams)
- 1 ½ – 2 cups all-purpose flour (255-340 grams)
- 1 packet active-dry yeast (2 ¼ teaspoons)
- 1 teaspoon salt
- 1 cup water (250 ml)
- ⅓ cup olive oil (80 ml)
Pizza toppings:
- ½ bunch asparagus
- ½ cup shelled sugar snap peas (75 grams)
- 1 tablespoon + 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 8 ounces mozzarella cheese , sliced or cubed (236 grams)
- 2 strips cooked bacon , roughly chopped
Instructions
To make the pizza crust:
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In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine the whole wheat flour and 1 cup of the all-purpose flour, yeast, and salt.
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Heat the water and olive oil in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130°F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.
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With the mixer on medium low, add the remaining all-purpose flour a ¼ cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. Knead with a dough hook or by hand until smooth and elastic.
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Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.
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Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Let dough sit for a few minutes, then roll out into a large circle.
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Transfer to a sheet pan lined with parchment paper and cover with plastic wrap. Meanwhile, preheat oven to 500°F.
To assemble the pizza:
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To shave the asparagus, hold each stalk by the woody end and gently shave with a vegetable peeler. It’s okay if the shavings are imperfect and some are thicker than others.
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In a large bowl, toss together the shaved asparagus, peas, 1 teaspoon of the olive oil, salt and pepper. Brush the pizza crust with the remaining tablespoon of olive oil. Scatter the mozzarella on top, followed by the shaved asparagus mixture and the bacon.
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Bake pizza until cheese is melted and crust is golden brown, about 15 minutes. Serve immediately.