A springtime pizza featuring the gorgeous La Quercia Iowa White Spread, caramelized pear, asparagus and WI Sheep Dairy Cooperative Pecorino, and small amount of cubed mozzarella.
I made a whole wheat pizza crust. Heated oven to 500 degrees and put baking stone on the top rack. Turn broiler on for ~10 mins once oven is heated and prior to baking pizza. (Cook's Illustrated tip! - it really heats up the stone.)
After rolling out the crust and another slight rise (I make rectangular pizzas - fits better on the peel, the stone, and the cooling rack). Baked empty crust for 3-4 mins; just enough to 'toughen up' the crust. Remove and let cool.
I spread the Iowa White spread, pear, asparagus and shaved Pecorino and a small amount (approx. 1/4 cup) of small cubes of mozzarella. Bake until golden. It was spectacular.
And for Susan - here's a photo of the barn cats.