Recipe by Chef Michael Schwartz
- Cook Time
- Prep Time
- 1/2 cup lager or other light-style beer
- 2 tbsp. honey
- 1 envelope (1/4 oz.) active dry yeast
- 3 cups bread flour, plus more for rolling
- 1/3 cup whole-wheat flour
- 1 tbsp. kosher salt
- 2 tbsp. olive oil, plus more for coating
Pesto & Other Toppings
- 2 cups frozen peeled fava beans, thawed
- 1/2 cup EVOO, plus more for drizzling
- 1/4 cup each fresh basil leaves and fresh mint leaves, plus more mint leaves, torn, for garnish (optional)
- 1/4 cup grated Parmigiano-Reggiano, plus more for garnish
- 2 tbsp. Marcona almonds
- 1 lemon, zested (1 1/2 tsp.)
- 1 clove garlic, finely chopped
- 1 tsp. kosher salt
- 4 small red onions, thinly sliced
- 1 cup fresh ricotta
- 8 slices prosciutto, torn into strips
- 8 asparagus spears, shaved with a vegetable peeler
1. For the pizza dough, in a small bowl, mix the beer, honey, yeast and 1 cup warm water (110° to 115°). Let stand until the mixture is foamy, 5 to 10 minutes.
2. In a large bowl or the bowl of a stand mixer fitted with a dough hook, combine the flours and the salt. Add the yeast mixture and 2 tbsp. oil and mix until the dough comes cleanly away from the sides of the bowl, about 5 to 10 minutes by hand or 3 to 5 minutes using a stand mixer. Transfer to a lightly floured work surface and knead until the dough is smooth but still slightly sticky, 1 to 2 minutes. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean, damp towel. Let rise in a warm, draft-free area until doubled in size, about 30 minutes.
3. Position a rack in the center of the oven. Place a pizza stone or baking sheet on the rack and preheat to 500°. Let the stone heat at least 20 minutes.
4. For the pesto, in a food processor, pulse the fava beans, 1/2 cup EVOO, the herbs, Parmigiano-Reggiano, almonds, lemon zest, garlic, salt and 1/2 tsp. pepper just until a puree forms (do not overprocess; this isn’t an emulsified sauce).
5. On an unfloured work surface, knead the dough to deflate. Divide into 4 pieces. Roll each under your palm with cupped hands until the top is smooth and firm. Cover with a damp towel; let rest 15 minutes.
6. Dip 1 dough round in some flour. Transfer to a lightly floured work surface. Roll or stretch into a 12-inch round. Transfer to a pizza paddle or inverted baking sheet dusted with flour. Spread the dough with 6 tbsp. pesto, leaving a 3/4-inch border. Scatter a quarter of the thinly sliced red onion on top, keeping the slices intact. Dollop with 1/4 cup ricotta. Transfer the pizza from the peel to the pizza stone or baking sheet, shaking slightly to release. Bake until the crust is browned, 7 to 10 minutes. Slide onto a cutting board.
7. Dollop each warm pizza with 3 tbsp. fava pesto, 2 slices torn prosciutto, the asparagus and some mint, if using. Drizzle with EVOO and garnish with Parmigiano. Repeat with the remaining ingredients for a total of 4 pizzas.
As seen on Rachael Ray Every Day's May 2017 cover: