Pizza is a year round winner, but this version has major spring flair. Shaving the asparagus gives it a light feel and is visually stunning.
Who knew you could BBQ a pizza?1. Preheat barbecue on high. Divide dough into four equal balls. Place 4 pieces of parchment paper on your counter. Roll or press dough in to 4 circles. Lightly brush both sides with 1 Tbsp (15 mL) canola oil.2. Place pizza dough on the grill and peel off parchment paper. Close lid, reduce heat to medium-high for 1 minute. Rotate pizza 1/4 turn and continue to grill for 1 minute.3. Remove from grill and flip the grilled side up. Spread ricotta mixture over uncooked crust leaving a 1/2-inch (1 cm) border. Top evenly with shaved asparagus.4. Turn off one side of the grill and place pizzas on that side. Close lid and bake for 6 to 8 minutes or until the asparagus has wilted. Serve.
Preheat oven to 425°F (220°C).
Remove outer layers of loose skin from garlic bulb. Cut 1/2 inch (1 cm) off the top of the bulb (the pointed end), exposing the inside of the individual cloves. Place cut side up on a piece of aluminum foil, drizzle with 1 tsp (5 mL) oil and wrap bulb tightly in foil. Roast for 30 to 40 minutes in an oven-safe dish. When cool enough to handle, turn bulb upside down and squeeze out the softened brown cloves. Start the pizza once the garlic has cooled.
To make the toppings, start by holding the asparagus stalks by their thick woody ends and use a vegetable peeler to shave each spear into thin ribbons. Transfer shavings into a large bowl and toss with oil, salt and pepper. Set aside.
In a separate bowl, combine ricotta, parmesan, roasted garlic, basil, chives and red pepper flakes (if using). Set aside.
To make the dough, mix together 1/4 cup (60 mL) whole wheat flour and 1/4 cup (60 mL) all-purpose flour in a small bowl and set aside.
In a large bowl, combine the rest of the whole wheat and all-purpose flours, wheat bran, flaxseed, pizza yeast, sugar and salt. Add water and oil and mix until well blended. Add the reserved flour as needed to make a smooth dough.
Turn dough and any loose pieces out on to a well-floured surface.
Knead until dough is smooth and elastic, approximately 3 minutes.
Press or roll dough out to fill a pizza pan. Set aside.
Spread ricotta mixture over uncooked crust leaving a 1/2-inch (1 cm) border. Top evenly with shaved asparagus.
Bake for 12 to 15 minutes until crust is brown and asparagus begins to char. Cool for 2 to 3 minutes before slicing. Serve.