Asparagus, Potato & Tarragon Pizza

Home-Made Pizza Dough:

1 cup whole wheat flour (250 mL)

1 1/2 -2 cups all purpose flour (375-500 mL)

¼ tsp salt (1 mL)

1 pkg quick rising instant yeast (7 g)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

Toppings:

2 Tbsp canola oil (30 mL)

1 red potato, thinly sliced into 1/16” pieces on mandolin (1)

15-20 asparagus spears (depending on size), trimmed, outer layer of stalk peeled, cut into 2” pieces (15-20)

2 cloves of garlic, minced (2)

1 ½ cup Fontina cheese, grated (375 mL)

2 Tbsp fresh Parmesan cheese, grated (30 mL)

3 Tbsp fresh tarragon, chopped (45 mL)

2 Tbsp fresh chives, chopped (30 mL)

¼ tsp fresh ground pepper (1 mL)
Dough
1. In a large bowl, mix whole-wheat flour, 1 cup (250 mL) of all-purpose flour, yeast and salt. Stir in warm water and canola oil .
2. Gradually stir in enough of remaining all-purpose flour to make a soft dough. Knead on lightly-floured surface until smooth and elastic.
3. Shape dough into a ball. Cover and let rest for 10 minutes before rolling out.
Toppings
1. Meanwhile, heat 2 Tbsp canola oil (30 mL) over medium heat. Add potato slices and cook until done, about 4 – 5 minutes. Remove from heat and set aside. Prepare remaining ingredients for toppings.
2. Roll out dough on a lightly-floured surface, shape dough to fit a 15 inch (38 cm) pizza pan or stone. Pierce dough with a fork to prevent air pockets from forming during baking.
3. Preheat oven to 450 °F (230°).
Assembly
1. Spread garlic on pizza dough and top with half of both Fontina and Parmesan cheese.
2. Top pizza with potato slices, followed by the rest of the two cheeses. Layer with asparagus and sprinkle with tarragon, chives, and fresh ground pepper.
3. Bake pizza for 18 – 23 minutes, until dough and cheese are lightly brown.
4. Remove from oven and allow to cool for 5 minutes before serving.