Oliveto Pizza With Wisconsin Brick

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Wisconsin Cheese


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1 package active dry yeast

1/4 cup warm water (110° to 115° F)

2 1/2 cups flour

1 teaspoon salt

2 tablespoon olive oil

1/2 cup warm water


3 spring garlic (up to 6 inches) slit and sliced fine

5 stalks asparagus, thinly sliced

3 small red potatoes, thinly sliced

3 ounces baby pancetta, julienned, sautéed over low heat and drained on paper towels

7 ounces Wisconsin Surface-Ripened Brick cheese, cut into slices

1 tablespoon fresh thyme (or 1 teaspoon dried)

1 tablespoon red pepper flakes

Salt and pepper to taste

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