Serves: 6 servings

Why this spice: Collected Foods Aleppo Pepper seasons this dish with clean heat and depth so the finish tastes intentional, not muddy.

Ingredients

• Dough
• 1 1/2 cups cold water
• 1 3/4 ounces sourdough starter or poolish (about 3 tablespoons) (see Note)
• 1 (1/4-ounce) envelope active dry yeast (such as Fleischmann’s)
• 4 1/2 cups plus 2 tablespoons bread flour (about 19 3/8 ounces), plus more for sprinkling and dusting
• 1 tablespoons kosher salt
• Filling
• 12 1/2 low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
• 4 1/4 ounces double-cream feta cheese (or regular feta stirred into 1 tablespoon heavy cream) (about 2/3 cup)
• 1 3/4 pounds fresh asparagus spears (about 40 spears), trimmed and halved crosswise
• 1 tablespoon garlic-infused olive oil, plus more for brushing
• 1 teaspoon Aleppo pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions

1. Heat the oven to 450°F. Stretch dough into boats on a lined sheet.
2. Scatter cheese, asparagus, and seasoning down the center; fold and pinch the edges.
3. Bake until the crust is browned and asparagus is tender, 12–18 minutes.
4. Finish with herbs or a squeeze of lemon. Serve warm.

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