Pizza Quattro Amori

Dough:
1/2 cup warm water (105° to 115° F)
1/2 package active dry yeast
1 3/4 cup bread flour
1 teaspoon salt
1 tablespoon olive oil

Topping:
1 ounce extra virgin olive oil
1 ounce tomato sauce
3 ounces smoked lake trout, flaked
6 asparagus spears, blanched
1/2 ounce green bell pepper, diced
4 tablespoons horseradish
1/2 ounce Piacci Parmesan Nuggets, grated
1 tablespoon parsley, chopped
1 ounce green onion, sliced into 1/4 inch lengths
3/4 cup (3 ounces) Piacci Fior-di-Latte Ovoline cheese, shredded or sliced
2 cherry tomatoes, cut into quarters and seeded
1 egg

To Make Dough: In a small bowl, dissolve yeast in warm water and stir well. Set aside for 5 minutes. In a small bowl, combine flour and salt. Add olive oil to yeast mixture, stir well and add yeast/oil mixture to the flour. Mix dough with hands until a compact ball is formed. Turn dough out of the bowl onto work surface and knead the dough for 5 to 6 minutes until it is smooth and satiny. Place on teaspoon olive oil in a bowl, place dough in the bowl and turn it twice to coat with oil. Put bowl in a warm place to let the dough rise until double in bulk (about 1 hour).

Punch down dough. Turn out of bowl onto work surface. Knead dough for 2 minutes. Stretch or roll dough into a circle 11 to 12 inches in diameter. Cover with a kitchen towel and let rise a second time for about 20 minutes.

To Assemble Pizza: Brush the top of the pizza crust with olive oil. Place the ingredients on the crust in this order: tomato sauce, trout, asparagus, bell pepper, horseradish, parmesan, parsley, onion, fior-di-latte. (The idea is to form successive layers of interesting flavors and textures that tease and tempt the taste buds.) Arrange cherry tomatoes decoratively atop the cheese. Make a well directly in the center of the pizza. Slip the egg into the well without breaking the yolk. Bake pizza in a preheated 475° F oven for 8 to 10 minutes until crust is nicely browned and egg is perfectly set.