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Begin by making the dough. Add warm water, yeast, and honey to a large bowl. Stir and let sit for 5 minutes until bubbles form at the top. Add the flour, salt, and olive oil and stir until it starts to form a dough. Work it together using your hands onto a clean, dry countertop dusted with flour to prevent sticking. Knead for 5 minutes until dough is smooth and elastic. Form dough into a ball and place back in bowl and cover with a dish towel. Set aside for 1-1 1/2 hours, until dough has just about doubled in size.
While dough is rising, make the garlic oil. Heat olive oil in a small saucepan or skillet over medium heat. Add the garlic and sauté for a minute or so, or until garlic is fragrant and very lightly brown on the edges (it will burn quickly so watch carefully!). Remove from heat immediately and pour into a small bowl to stop cooking. Set aside.
Once dough is finished rising, preheat oven to 425℉. Lightly flour your countertop. Turn the dough out onto the countertop, and roll the dough out into a large circle, about 1/4-inch thick or less. Place dough onto a pizza stone or a large oiled baking sheet. Drizzle dough with half of the garlic oil, and rub it evenly over the dough. Top with the fontina. Bake for 20 minutes, or until crust is golden and cheese is golden and bubbly.
While the pizza is cooking, make the salad. In a large bowl, combine the shaved asparagus, arugula, a drizzle of the garlic oil (you may not need all of it), lemon zest, lemon juice, and a couple pinches of salt and freshly cracked black pepper. Toss to coat, and season to taste with additional salt and pepper if needed.
While the pizza is still hot, tear the burrata into pieces and place it evenly all over the pizza. Put the pizza back into the oven just for a couple minutes to warm the burrata through. Remove from oven and top with the shaved asparagus and arugula salad, and an extra drizzle of the garlic oil. Serve immediately!