roasted vegetable pizza

Looking back longingly at the focaccia days gone by, roasted vegetable pizza seemed like a delicious way to kick-up the summer.

ingredients
the dough
3/4 cup lukewarm water
1½ teaspoon yeast

1 teaspoon sugar

1 cup high gluten flour
1 cup wheat flour

1 teaspoon garlic salt

1 teaspoon Herbs de Napa (optional) 

1 tablespoon truffle oil (or olive oil)

the topping
3 ounces brie
15 spears asparagus, diced
2 cups roma tomatoes, halved
2 tablespoons capers
2 tablespoons truffle oil (or olive oil)
1 teaspoon pepper

preparation
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes. See "sourdough brie boule" for photos of fermenting yeast.

2. In your stand mixer bowl, with the dough hook attached, combine the flour, sugar, garlic salt, herbs, and truffle oil.

3. Pour in the yeast mixture and "stir" until a shaggy dough forms.

4. Increase the stand mixer speed to 2 and knead until a cohesive dough forms.  The dough will be stiff. My dough didn't come together because I was only using 2 cups of flour.

5. Turn the dough out onto your counter top, knead by hand a few turns, shape into a ball, place in a bowl, cover with plastic wrap, and allow to rise until doubled in bulk, about 2 hours.

6. Turn the dough out onto your counter top, roll out, and place onto a parchment or silpat lined baking sheet or pizza stone.

7. Bake at 450 degrees for 15 minutes.

8. While the crust is baking, saute the asparagus and tomatoes with the truffle oil and pepper. Add in the capers, stirring to mix.

9. Spread the vegetable mix evenly over the crust and top with the brie.

10. Bake until the cheese and crust are golden brown, about 10-15 minutes.

Original recipe found here.