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Nancy’s Recipes

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Entrees

Kernza Pizza with Caramelized Onions, Wild Mushrooms and Asparagus

Featured Product: Nancy’s Organic Whole Milk Yogurt and Nancy’s Organic Garlic & Herb Cream Cheese Spread

 

Ingredients

Dough

  • ¼ C. Nancy’s Organic Plain Whole Milk Yogurt
  • ¼ C. Milk
  • 1 C. All-purpose Flour, plus more for rolling
  • ¼ C. Kernza Flour, plus more for rolling*
  • 1 tsp. Cane Sugar
  • ½ tsp. Salt
  • 7 Tbsp. Cold, Unsalted Butter, cubed
  • 1 Egg, whisked

Sauté

  • 2 Tbsp. Olive oil, plus a little more as needed
  • 1 Yellow Onion, halved and sliced to 1/4-inch
  • Salt and Pepper, to taste
  • 10 oz. Wild Mushrooms, sliced
  • 2 Garlic Cloves, minced
  • 2 tsp. Fresh Parsley or Thyme, chopped

Toppings

  • 4 oz. Nancy’s Organic Garlic & Herb Cream Cheese Spread
  • Asparagus, ends snapped
  • Shaved Parmesan
  • Flaked Sea Salt, for sprinkling

*Note: Kernza flour is a sustainable and climate-friendly grain, a domesticated form of wheatgrass. Its texture is slightly coarse and light with a sweet, nutty flavor.

 

Directions

  1. In a mixing bowl, start the dough by whisking together the yogurt and milk. Set aside.
  2. In a large bowl, sift together the flours, cane sugar and salt.
  3. Add the cold, cubed butter and mix with a fork or pastry cutter until small clumps form.
  4. Add the wet mixture to the dry mixture and incorporate to form a soft dough.
  5. Wrap the dough in parchment paper and chill for 30-60 minutes.
  6. Meanwhile, prepare the sauté. Place a skillet with olive oil over medium heat. Once the oil is shimmering, add the onions. Season and cook for 10 minutes, until softened and browning.
  7. Transfer the sautéed onions to a plate and add the mushrooms to the skillet. Sauté the mushrooms for about 5 minutes, until softened.
  8. Add the garlic and herbs to the mushrooms. Cook for 2 minutes more.
  9. Add the onions back to the skillet. Incorporate, and remove from the heat. Allow the sauté to come to room temperature.
  10. If the asparagus stalks are large, blanch them in boiling water for 1-2 minutes before submerging in cold water to stop the cooking. Drain and blot dry with paper towels and set aside. If they are slim, skip this step.
  11. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper.
  12. Prepare a cool, dry work surface with Kernza flour.
  13. Once the dough has chilled, roll to a ¼ inch thick round and transfer to the prepared baking sheet.
  14. Spread the Garlic and Herb Cream Cheese onto the center of the round, leaving the edges bare.
  15. Spread the caramelized onions and wild mushrooms across the surface of the cream cheese. Arrange the prepared asparagus on top.
  16. Fold and pleat the edges of the dough over the filling by 1 inch, toward the center.
  17. Drizzle the pizza with olive oil and brush the pleated outer edges with whisked egg. Sprinkle the edges with kosher salt.
  18. Bake for 20-25 minutes, until the crust is golden.
  19. Transfer the pizza from the baking sheet to a rack. Allow it to cool before serving.
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