Weeknight Margeritesque Pizza

• 1 packet yeast
• 2 tablespoons honey
• 3/4 cup warm water
• 3/4 cup semolina flour
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 cup watercress, roughly chopped
• 1/4 cup basil
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 1/4 cup pecorino romano
• 1 cup crushed tomatoes (preferrably from san marzano)
• 1 small shallot, chopped
• 2 ounces goat cheese
• cracked black pepper
• 1/4 pound asparagus, chopped
• 1/2 cup mushrooms, sliced
• 4-6 ounces fresh mozzarella, sliced and drained

1. Preheat oven to 550u0b0 with a pizza stone on the center rack.
2. Combine yeast, honey, and water in a large bowl or the bowl of a stand mixer fitted with a dough hook. Let rest 5-10 minutes.
3. Meanwhile, combine watercress, basil, olive oil, pine nuts, and pecorino in a blender or food processor. Puree until slightly chunky. Set aside.
4. Combine semolina, all-purpose flour, and salt in a bowl. With a wooden spoon, or in the stand mixer on low speed, slowly add half the flour, mixing until incorporated. Begin mixing more vigorously until the mixture begins to look stringy. Slowly add the rest of the flour and mix until well combined. The mixture should be slightly tacky, but not wet. Add extra water or flour 1 teaspoon at a time until it reaches this consistency.
5. Turn the dough onto a lightly floured board and knead for 2-3 minutes. Divide into 2 pieces, rolling each into tight balls. Cover with a dampened cloth and set aside.
6. In a small bowl, combine tomatoes, shallot, and 1 T salt. (The crushed tomatoes I buy are very thick, about the consistency of tapenade or homemade ketchup--if yours are more watery, you may need to cook them down a bit.) Set aside.
7. In a small bowl, combine goat cheese with 1 T crushed black pepper.
8. Saute asparagus and mushrooms in a medium skillet over medium-high heat until the asparagus is bright green and the mushrooms are just beginning to brown.
9. Assemble the pizza: Cover a pizza peel with a sheet of parchment paper. Sprinkle the paper lightly with semolina. Either hand-stretch or roll out the pizza to about 12" diameter. Spread 1/4 - 1/2 cup of the tomato sauce. Scatter mozarella and dollops of goat cheese and pesto. Top with asparagus and mushrooms.
10. Slide pizza and parchment onto the baking stone, and cook for 6-9 minutes, or until cheese is bubbling and crust is golden brown. Let rest 2-3 minutes before cutting. Repeat with second pizza.

yeast, honey, water, flour, flour, salt, basil, olive oil, pine nuts, pecorino romano, tomatoes, shallot, goat cheese, cracked black pepper, mushrooms, mozzarella

Taken from food52.com/recipes/4499-weeknight-margeritesque-pizza (may not work)