1 cup asparagus chopped thin (use spears or slice in half)
0.3 cup olive oil extra virgin mazola®
0.5 cup feta cheese crumbled to taste
3.5 cups flour all-purpose
8 ounce water flavored
2 tablespoons pinenuts
0.5 cup roasted peppers red
1.5 teaspoons salt
1 tablespoon sugar
1.3 cups water (120 degrees to 130 degrees F)
1 envelope uncook pizza crust
Equipment
bowl
baking sheet
grill
tongs
Directions
Start charcoal fire or preheat gas grill to medium-high heat.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl.
Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 5 minutes. (If using Rapid
Rise Yeast, let dough rest at this point for 10 minutes.)
Divide dough into 8 portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.
Using hands, lift each crust carefully and place on grill. Cook for 3 to 4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.
Spread about 2 tablespoons hummus over the grilled side of each pizza crust. Top with 2 tablespoons asparagus, 1 tablespoon roasted red pepper, about 1 tablespoon goat cheese and a few pinenuts. Repeat with remaining pizzas.
Carefully slide each pizza onto the grill. Cook an additional 3 to 4 minutes until bottom of crust is browned and cheese is melted.
