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Baking recipe · from the recipe book

Basil Herb Oil Pizzas with Roasted Potato and Asparagus

A chewy, crisp-edged cold-fermented New York crust brushed with bright basil-parsley garlic oil and topped with tender roasted red potatoes, asparagus, red onion and melty mozzarella.

Basil Herb Oil Pizzas with Roasted Potato and Asparagus

Ingredients

  • 3⅔ cups500 gBread flour
  • 1⅓ cups325 gWaterlukewarm
  • 2 tsp12 gSaltdivided
  • ¾ tsp3 gInstant yeast
  • 2 tsp8 gGranulated sugar
  • ¼ cup60 gOlive oildivided
  • 1½ tbsp15 gSemolina flourfor dusting
  • 1¼ cups leaves30 gFresh basilleaves, finely chopped
  • ¼ cup chopped15 gFresh parsleyfinely chopped
  • 3 cloves9 gGarlicminced
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 2 small300 gRed potatoessliced very thin
  • 9 oz250 gAsparaguscut into 2-inch pieces
  • 1 medium110 gRed onionthinly sliced
  • 10½ oz300 gPart-skim mozzarellashredded
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Day 1, make the dough: in a large bowl whisk the bread flour, the instant yeast, the sugar and 10 g of the salt. Add the lukewarm water and 15 g of the olive oil and stir into a shaggy dough. This is about 65% hydration and 2% salt.
  2. Knead on a clean counter for 8 to 10 minutes until smooth and elastic. Divide into 2 equal balls, place each in a lightly oiled lidded container, and refrigerate for 24 hours; this cold rise builds flavor and chew. The dough is ready when it has puffed by about half and shows small bubbles.
  3. Day 2: take the dough out 2 hours before baking and let it sit, covered, at about 75°F (24°C) until soft, puffy and it springs back slowly when poked.
  4. Meanwhile make the herb oil: stir together the basil, the parsley, the garlic, the oregano, the red pepper flakes and 25 g of the olive oil. Set aside.
  5. Heat the oven to 450°F (230°C). On a sheet pan toss the red potatoes, the asparagus and the red onion with the remaining 20 g of olive oil and the remaining 2 g of salt. Roast for 15 to 18 minutes, until the potatoes are tender and lightly browned at the edges. Let cool slightly.
  6. Place a pizza stone or steel on the middle rack and raise the oven to 500°F (260°C); preheat for 45 minutes.
  7. Dust a peel or the back of a sheet pan with half of the semolina. Stretch one dough ball by hand into a thin 12-inch round with a slightly thicker rim and set it on the semolina.
  8. Spread half of the herb oil over the dough, leaving the rim bare. Scatter half of the mozzarella, then half of the roasted potatoes, asparagus and onion, and sprinkle with half of the parmesan.
  9. Slide onto the hot stone and bake for 9 to 12 minutes, until the cheese bubbles, the rim is deep golden and the underside is browned and crisp.
  10. Repeat with the remaining dough, the remaining semolina, the remaining herb oil, mozzarella, vegetables and parmesan.
  11. Let each pizza rest on a rack for 3 minutes so the bottom stays crisp, then cut each into 6 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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