Asparagus pizza

Ingredients for 6 servings:

• 400 g wheat flour (type 550 or pizza flour)
• 20 g yeast, fresh
• 1 pinch(s) of sugar
• 3 tbsp olive oil
• some olive oil for drizzling
• 150 ml water, cold
• some salt or herbal salt or dried mixed herbs
• 400 g asparagus
• salt water
• 1 cup sour cream
• 150 g cooked ham
• 2 eggs
• 100 g goat’s cheese or herb cream cheese or natural cream cheese
• salt and pepper
• nutmeg
• Parsley
• 1 ball of mozzarella or other cheese, grated
• Fat
• Flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

with light sauce

Pour the flour onto the work surface, make a well in the middle, then mix the yeast with a little water and a little sugar until the yeast and sugar are dissolved. Cover with a little flour and wait until the yeast starts to bubble. Sprinkle the salt and olive oil around the yeast mixture. Now slowly add the water to the yeast and quickly knead into a nice, smooth dough. Add the water a little at a time; the dough will be very crumbly to begin with, but this will improve as you knead and add the water. I knead the dough for quite a long time, about 10-15 minutes. When the dough is nice and smooth, form it into a ball and let it stand on the worktop, put a bowl over it, and that’s it. The dough usually rises. This amount is enough for a medium-sized baking pan. For one baking tray I use about 500g of flour and a little more of the other ingredients accordingly. Meanwhile, peel the asparagus and cut into small pieces (about 5 cm). Cook them in salted water until they have the desired bite. While the asparagus is cooking, whisk the eggs with the spices, add the sour cream and cream cheese, and mix everything together until well combined. If the eggs are fresh, season to taste. When the asparagus is cooked, drain and return to the pot and pour over the sauce. Cut the ham into small cubes and add it as well, mixing everything together. Let it rest. The yeast dough should now have doubled in size. Knead again and let it stand for about 5 minutes. Roll it out with a rolling pin and line a greased and floured dish (baking tray), lightly brushing it with olive oil. Let it stand for about 20 minutes or longer. Once the dough has risen again, spread the toppings on top and bake the pizza at approximately 200°C (top/bottom heat), preferably in the lower part of the oven. After baking, spread the mozzarella or other cheese on the pizza and return it to the oven briefly to melt the cheese.