PIZZA PRIMAVERA

FOR THE DOUGH:
2/3 cups warm water
1 tablespoon yeast
1 tablespoon sugar
6 cups bread flour
1 teaspoon salt
1/4 cup olive oil
FOR THE TOPPINGS:
24 slices eggplant, 1/4 inch thick
3/4 cup olive oil
36 slices tomato, 1/4 inch thick
36 asparagus spears, blanched
72 snow peas blanched
6 cups Ricotta cheese
24 mushrooms, cut in half
6 cups grated Mozzarella cheese
6 ripe medium California avocados

TO MAKE THE DOUGH:
Combine 1 cup warm water, yeast and sugar. Let stand until yeast starts to foam, about five minutes.

Place flour and salt in mixer. Turn mixer on and slowly add yeast mixture. Add the oil and knead dough 10 minutes. If necessary, add more water until the dough holds shape without feeling sticky. Let dough rise in warm spot until double in bulk.

Punch dough down and let rest 15 minutes. Divide dough into 12 portions. Form each portion into an 8-inch round.

TO MAKE THE PIZZAS:
Preheat oven to 400 degrees F.

Place eggplant in the center of the dough. Drizzle with 2 tbsp. of olive oil.

Alternating tomato and asparagus, place on top of eggplant. Layer snow peas on top of tomatoes and asparagus.

Fill the center of the pizza with 1/4 cup Ricotta cheese. Top with mushrooms.

Sprinkle pizza with 2 tbsp. of olive oil and 1/2 cup Mozzarella cheese. Dot remaining Ricotta cheese over pizza.

Place pizza in a 400 degree oven for 20 minutes, or until crust is golden brown.

Remove from oven and top each pizza with half of a sliced avocado.

Makes 12 (8-inch) pizzas
Source: Calavo Growers of California