Ingredients:

  • 1 lb (450 g) Pizza Dough
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil
  • 2 cloves Freshly minced Garlic
  • Pinch Flaky Sea Salt
  • 6 oz (170 g) Smoked Streaky Bacon, diced
  • 1 bunch (450 g) Asparagus Spears, trimmed
  • 1 cup (100 g) Low-Moisture Mozzarella, grated
  • 4 oz (115 g) Soft Goat Cheese (Chèvre), crumbled
  • Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat the oven to the maximum setting (ideally 500°F / 260°C) with the pizza stone or baking sheet inside. Prepare the garlic oil by combining the olive oil and minced garlic in a small bowl.
  2. Cook the diced bacon in a skillet over medium heat until uniformly crisp and golden. Remove the bacon with a slotted spoon and drain thoroughly on kitchen paper.
  3. Blanch the trimmed asparagus in a pot of boiling salted water for 1–2 minutes until tender-crisp. Immediately plunge the asparagus into an ice bath to shock it. Pat thoroughly dry and slice the spears into 1-inch (2.5 cm) pieces.
  4. Stretch the dough into a 12–14 inch (30–35 cm) circle on a floured surface or parchment paper. Brush the dough evenly with the garlic-infused olive oil, leaving a small border for the crust. Sprinkle lightly with sea salt.
  5. Distribute the grated Mozzarella evenly over the base. Scatter the crisp bacon pieces and the blanched asparagus pieces over the Mozzarella.
  6. Distribute the crumbled goat cheese chunks across the pizza and finish with a grinding of black pepper.
  7. Carefully slide the pizza onto the preheated pizza stone or baking sheet. Bake for 12–15 minutes, or until the crust is puffed and golden brown, and the goat cheese is slightly caramelized.
  8. Remove from the oven, allow the pizza to rest for 2 minutes, then slice into 8 portions and serve immediately.