Hearts of Italy Pizza W/White Wine Honey Crust

A creamy ricotta pizza, topped with artichoke hearts, sun-dried tomatoes, spinach, roasted red peppers, mushrooms, black olives, pancetta, shallots and pine nuts! Smothered with fontina and asiago cheese and presented on a beautiful white wine and honey crust! Makes 2 pizzas. Prep time does not include rising time.

• Ready In: 1 hr
• Yields: 2 pizzas

Ingredients

• Dough

• 1 (1/4ounce) packet active dry yeast
• 1  cup warm water
• 1⁄4 cup white wine, room temp
• 1  tablespoon honey
• 1⁄4 cup olive oil
• 4 1⁄2 cups all-purpose flour, divided
• 1⁄2 teaspoon salt

• White Sauce

• 1 (16 ounce) container ricotta cheese
• 1 (3 ounce) package cream cheese, softened til creamy
• 1⁄2 cup  grated asiago cheese
• 1  teaspoon dried parsley flakes

• Topping ingredients for 2 pizzas

• 1⁄2 lb pancetta, chopped
• 1  shallot, halved and thinly sliced
• 1  teaspoon  minced garlic
• 1 (10 ounce) box frozen chopped spinach, drained and squeezed dry
• 1 (14 ounce) can artichoke hearts, packed in water drained and quartered (or coarsely chopped)
• 1⁄2 cup  coarsely chopped sun-dried tomatoes packed in oil or 1⁄2 cup water, drained
• 1  cup  fresh  sliced mushrooms
• 1⁄2 cup  chopped  roasted red pepper
• 1⁄2 cup  sliced black olives
• 2  tablespoons  chopped fresh basil (or 1 tsp. dried)
• 1  teaspoon oregano
• 1  lb fontina, thinly sliced
• 1⁄2 cup  grated asiago cheese
• 1⁄2 teaspoon ground cayenne pepper
•  fresh cracked pepper
• 1⁄2 cup  lightly toasted pine nuts, coarsely chopped

Directions

1. For dough:
2. In large mixing bowl, sprinkle yeast over a 1/4 of a cup of the warm water, stir to dissolve, stir in honey.
3. Set aside to "proof" for a few minutes. Til it's foamy.
4. And remaining warm water, oil, and white wine.
5. With large spoon, beat in 1 1/2 cups flour til smooth, continue beating for about 2 minutes longer.
6. Add salt, stir.
7. Add rest of flour needed to make a stiff dough.
8. *You may not need the last 1/4 cup if your weather is very humid.
9. Turn out onto lightly floured board, knead until smooth and elastic, 5-8 minutes, forming a ball.
10. Place in oiled bowl, turning ball of dough all around til all sides are oiled.
11. Cover, let rise in warm place til doubled, about 1-1 1/2 hours.
12. Punch down, divide dough in half.
13. Press onto 2 lightly oiled, then lightly sprinkled with cornmeal, pizza pans making 1/2" high borders on each.
14. *If only wanting to make 1 pizza, oil second ball of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze til needed.
15. **You will also only need half of the sauce and topping ingredients when making 1 pizza.
16. In small bowl, mix sauce ingredients well. Set aside. (This will be thick.).
17. In small frying pan, fry pancetta, shallots and garlic about 5 minutes til done. Drain any grease, set aside.
18. Divide sauce in half, and spread evenly on each pizza.
19. Sprinkle each pizza with rest of ingredients through black olives, including pancetta mixture.
20. Sprinkle each with basil and oregano.
21. Top each with thin slices of fontina.
22. Sprinkle each with asiago.
23. Lightly sprinkle each with cayenne.
24. Sprinkle each very lightly with fresh cracked pepper. About 3-4 turns from a mill on each, or to your own liking.
25. Bake in 400°F preheated oven for 25-35 minutes til done to your liking.
26. Sprinkle each with toasted, chopped pine nuts.
27. Let rest a few minutes, slice and serve!
28. Note: To toast pine nuts.
29. Place in small non-stick skillet and toast over low heat, stirring occasionally, for about 5 minutes. Longer if desired, but watch carefully so that you don't burn or over-toast them. Do this while the pizza(s) are in the oven. Remove nuts from pan, set aside til needed.