Pizza with green asparagus
Hol Dir die Kitchen Stories-App
Ingredients · Servings 2
- 150 g flour
- 1 pinch of salt
- 50 ml water
- 2 tbsp olive oil
- 50g passata
- 30 g Gorgonzolakäse
- 3 The Pepper Prize
- 0.5 pack of fresh yeast
- 200g green asparagus
Method · 1 h 45 min
- First, prepare the pizza dough. Put the flour in a large bowl, ideally divided into portions. Have warm water ready and crumble the yeast into it. Add this to the bowl and season the mixture with salt. Begin kneading and add the olive oil. Gradually incorporate the remaining flour and continue kneading. If a smooth, non-sticky dough forms, you've done everything correctly. If not, add a little more flour as needed. Afterward, the dough needs to rest for half an hour in a warm place.
- After half an hour, knead the dough again. Now shape it into a pizza base and let it rest again. If desired, you can brush the dough with oil. This is optional.
- Meanwhile, preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit), using fan-forced heat or, depending on the oven, conventional top/bottom heat.
- Now you can top your pizza. Spread the passata on the base. Season with pepper if you like, add the green asparagus as desired, and sprinkle with Gorgonzola. Enjoy!:)
Make the most of asparagus season!
- First, prepare the pizza dough. Put the flour in a large bowl, ideally divided into portions. Have warm water ready and crumble the yeast into it. Add the yeast to the bowl and season the mixture with salt. Begin kneading and add the olive oil. Gradually incorporate the remaining flour and continue kneading. If you have a smooth, non-sticky dough, you've done everything correctly. If not, add a little more flour as needed. Afterward, the dough needs to rest for half an hour in a warm place. Ingredients: 150g flour, 1 pinch of salt, 50ml water, 2 tbsp olive oil, 0.5 packet fresh yeast.
- Now you can top your pizza. Spread the passata on the base. Season with pepper if you like, arrange the green asparagus on top as desired, and sprinkle with Gorgonzola. Enjoy! (50g passata, 30g Gorgonzola cheese, 3 pinches of pepper, 200g green asparagus)
