active dry yeast, (1 package)

1 1⁄4 cup warm water

2 1⁄4 cup all-purpose flour

1 1⁄2 cup semolina flour

3 tbsp olive oil

2 tsp salt

2 tsp sugar

10 oz morel mushrooms, cleaned and sliced 1/2-inch thick

1 tbsp butter

1⁄2 cup shallots, sliced

1⁄4 cup dry white wine

2 tsp fresh thyme, snipped

8 oz thin asparagus, cleaned, trimmed and cut into 2-inch pieces

8 oz Gruyere cheese, shredded (2 cups)

cornmeal

olive oil

cracked black pepper

In a large bowl combine yeast and water. Let stand until yeast is dissolved; about 5 minutes.

Add 2 cups all-purpose flour, semolina flour, 3 tablespoons olive oil, salt and sugar. Mix by hand or on low speed of an electric mixer until well-combined.

Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour for 6 to 8 minutes or until a smooth elastic dough is formed.

Transfer dough to a bowl lightly coated with additional olive oil, turning to coat all sides. Cover and let rise in a warm place until about doubled in size, 1 to 1 1/2 hours.

Meanwhile, in a large skillet over medium-high cook and stir mushrooms in hot butter for 2 to 3 minutes until mushrooms just begin to soften. Add shallots, wine and thyme.

Cook and stir for 4 to 6 minutes or until shallots are tender. Add asparagus; cook and stir for 2 minutes. Remove from heat.

Preheat oven to 475°F. Grease and dust 2 extra-large baking sheets with cornmeal. Punch dough down and divide dough in half.

On a lightly floured surface roll out one portion of the dough to 1/8-inch thickness. Transfer to one prepared baking sheet.

Brush lightly with additional olive oil. Top with half the mushroom mixture and half the cheese; season to taste with pepper.

Bake in oven on theowest rack about 12 minutes until crispy and brown. While first pizza is baking, repeat with remaining dough and toppings.

Sugar: 136g

:

Calcium: 2231mg

Calories: 10737kcal

Carbohydrates: 1853g

Cholesterol: 125mg

Fat: 87g

Fiber: 119g

Iron: 134mg

Monounsaturated Fat: 32g

Polyunsaturated Fat: 16g

Potassium: 9725mg

Protein: 317g

Saturated Fat: 29g

Sodium: 3088mg

Vitamin A: 1477IU

Vitamin C: 117mg