Veggie Tuesday

Pizza Pizza Pizza one of my favorites oh I guess it's an American Favorite. Calories is not my favorite so I will try and come up with a healthy pizza. In the process I will attempt to burn down the house. We can't sell it we might as well burn it, oh just kidding. I was not prepared for the top of the pizza to over flow onto the bottom of the oven. I always put something under but it didn't quite catch it all. Pretty soon I felt I large bump on the back, it was hubby handing me the fire extinguisher, saying I am going on a walk!!!!! I will be back in a half hour. "Sure leave me here by myself". We survived but the aroma was killer for a few days. But it was worth the commotion we didn't even have any leftovers. I didn't put any sauce on the pizza I just spread the artichoke hearts and sun-dried tomato's then grated fresh mozzarella. As I sang my favorite song BURNING DOWN THE HOUSE......... HEEHEEHEEHEE.
Pizza Dough

1 cup warm water (105 F to 115F)
11/2 teaspoons active dry yeast
2 cups unbleached flour
3/4 cup corn meal
11/2 teaspoons coarse salt
3 tablespoon extra virgin olive oil, divided

6 oz package of fresh mozzarella cheese
1/4 cup sun dried tomato's
1 cup drained artichoke hearts
8 ounces asparagus, trimmed

Whisk 1 cup warm water and yeast in small bowl; let stand until yeast dissolves, about 5 minutes. Using on/off turns, mix flour and corn meal and coarse salt in processor. Whisk 2 tablespoons oil into yeast mixture. With machine running, gradually add yeast mixture through feed tube of processor. Process until dough forms ball, adding more warm water by teaspoons if dry, about l minute. Transfer dough to floured work surface; knead until dough comes together.

Brush large bowl with 1 tablespoon oil. Place dough in bowl; turn to coat. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in size, 1 1/2 to 2 hours. Punch dough down. Divide in half; form two balls.

On floured surface roll out one ball to cover pizza pan.

Preheat oven to 450 F. Spread drained artichoke hearts, with sun dried tomato's over top of dough. Grate 6 oz mozzarella cheese over top spread evenly. Add eight ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2-3 inch pieces. Bake pizza until crust is browned and asparagus is tender about 18 minutes.