Asparagus, Bacon, Blue Cheese Pizza On An Einkorn Wheat Crust
Do you ever try to recreate your favorite restaurant pizza at home? I do it all the time. It saves me money (homemade pizza is much cheaper!) and it’s fun to experiment in the kitchen.
One of my favorite pizzas is the Blue Dog at Pizza Luce here in Minnesota. This recipe is inspired by the Blue Dog. It’s not exactly the same – but it’s delicious nonetheless.
The flavors on this pizza are all over the place:
- Cherry tomatoes
- Blue cheese
But the combination is delicious. If you like a unique and flavorful pizza that doesn’t hold back, give this one a try.
About The Crust
I have recently begun experimenting with einkorn flour. This came after reading about the undesirable effects of traditional wheat consumption in the book Wheat Belly.
Einkorn flour is unique in that it is the most genetically primitive form of wheat available today. It is the kind of flour that people would have consumed thousands of years ago.
Einkorn flour is a healthier alternative to all purpose flour, whole wheat flour, and a whole host of other wheat-based flours. If you’re trying to cut back on flour in general but want an occasional indulgence, give einkorn flour a try!
About The Recipe
This pizza crust is crispy and sturdy – just how I like it. If you’re a fan of thick, doughy pizza crust, this may not be the recipe for you.
The original pizza crust recipe is from Jovial, the maker of the einkorn flour I used for this recipe.
To save money (and time) I purchased bacon bits from the grocery store salad bar. No mess, no fuss – and the bacon is ready to go!
- 1 1/4 teaspoons (3 grams) active dry yeast
- 1 cup warm water (105F to 115F)
- 1 teaspoon salt
- 3 1/2 cups einkorn flour (plus extra to roll out dough)
- 1 teaspoon olive oil
- Olive oil
- 3 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup blue cheese crumbles
- 1/2 cup chopped red onion
- 4 strips bacon, cooked and crumbled
- 8 asparagus spears, cut into thirds
- 8 grape tomatoes, halved
- To make einkorn pizza dough: In a medium mixing bowl, sprinkle yeast on top of warm water and gently stir. Allow to sit for 5 minutes.
- Combine salt and flour. Add to the water mixture and stir to combine. Knead dough for a couple of minutes until a ball forms. You may need to add extra flour to avoid sticking.
- Place dough ball in an oiled bowl. Coat the dough with olive oil. Cover with plastic wrap. Place in a warm place and allow the dough to rise for 2 hours.
- Punch the dough down and cut and half. You can either make 2 pizzas now or freeze half for later. I used half of the dough for this recipe.
- Place dough ball on a lightly floured surface. Cover with damp paper towel and allow to raise for another hour.
- To make pizza: Preheat oven to 425F. On a floured surface, roll dough with a rolling pin into a 12-inch circle. The crust will be quite thin.
- Place dough on a round pizza pan brushed with oil. Drizzle dough with olive oil and add crushed garlic. Top with mozzarella cheese, blue cheese, bacon, asparagus, and tomatoes.
- Bake pizza for 12 to 15 minutes.