SPRING BREAKFAST PIZZA WITH NO-KNEAD CRUST
1
>4-oz. pkg. fast-rising
active dry yeast
2
Tbsp. sugar
i
cup warm water (i20°F)
3
Tbsp. olive oil
i
cup whole wheatflour
i
cupall-purposeflour
'A
cup quick-cooking oats
8
oz. fresh asparagus
3
/4
cup shredded Cheddar or
fontina cheese
3
hard-cooked eggs, sliced
i
cup cherry tomatoes, halved
4
oz. cooked ham, cubed
Spiced Hollandaise
, right
1. Coat 12-inch pizza pan with
nonstick cooking
spray;
set aside. For crust, in bowl stir together yeast,
sugar, water, oil, and
Vi
tsp.
salt.
Stir in flours and
oats. Cover; let stand in warm place 20 minutes.
2.
Preheat oven to 375°F. With damp hands press
dough into prepared pan. Bake 15 minutes.
3.
Meanwhile, trim asparagus; bias-cut into 1-inch
pieces. Place in microwave-safe bowl with Vi cup
water.
Loosely cover with plastic wrap. Microcook
1 to 2 minutes until crisp-tender; drain. Sprinkle
crust with half the cheese. Top with asparagus,
sliced eggs, tomatoes, ham, and remaining cheese.
Bake 15 minutes more. Serve with Spicy
Hollandaise for drizzling. MAKES
6
SERVINGS.
SPICED HOLLANDAISE Prepare one
0.9-oz. envelope
hollandaise sauce mix
as package directs. Stir in
Vi
tsp.
chili powder
and
1
tsp.
lemonjuice.
G rand
P lT Z C
The best recipe of the year will be awarded a suite
of appliances from Frigidaire worth up to $10,000. See
page
225 for details.
№
photos BLAINE MOATS food styling GREG LUNA
