For the crust:
- 1 1/4 cups warm water (100-110 degrees F)
- 1 (1/4 ounce) package active dry yeast
- 1 1/2 teaspoons sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
- cornmeal for dusting
For the toppings:
- Water for boiling
- 1 teaspoon salt
- 2 dozens fresh asparagus, bottom parts trimmed
- 2 tablespoons extra virgin olive oil
- 2-3 ounces thinly sliced Jamon Serrano ham
- 1/2 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
Whisk the warm water, sugar and yeast together in a bowl. Let stand in warm place for about 10 minutes, or until the yeast is foamy.
Combine the flour and salt in a bowl of a stand mixer fitted with dough hook and mix well. Add the yeast mixture and oil. mixing well. Continue to mix, until the dough is smooth and elastic. Transfer dough to a lightly floured surface and give it a few turns by hand to finish kneading it. Transfer the dough to a large oiled bowl, turning to coat, cover with kitchen towel or plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, until doubled in size.
Meanwhile, boil some water in a large saucepan. Add 1 teaspoon of salt. Put the asparagus in the boiling salt water for about 10-15 seconds. Remove from the pot, drain and let cool completely.
Preheat oven to 475 degrees F. Punch down the dough and turn it out onto a well floured surface. Stretch dough into 2 circles (or 2 rectangles like I did). Use rolling pin if necessary, to make sure that the dough is thin. Sprinkle cornmeal onto the baking sheet and place stretched dough on the sheet. Brush the dough with olive oil, spread Serrano ham all over the dough, followed with sliced red onion. Arrange the asparagus on the dough, and lastly, sprinkle the Feta cheese over the pizza.
Bake the pizza in the oven for about 10 minutes, or until the crust turns golden brown. Remove from the oven and slice into wedges (or sections)