Asparagus pizza with a twist – a spring poem

Ingredients for 1 servings:

• 7 g fresh yeast
• 1 tsp sugar
• 200 ml water, lukewarm
• 340 g spelt flour type 630
• 1 tsp salt
• 15 ml olive oil
• 200 g crème fraîche
• ¼ tsp salt
• ½ tsp pepper, coarse
• 250 g asparagus, green
• 50 g tomatoes, dried in oil
• 1 tbsp olive oil
• ½ tsp salt and pepper, coarse
• 125g mozzarella
• 20 g Parmesan or other hard cheese
• 20 g pine nuts
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 7 minutes; Total time approx. 1 hour 47 minutes

vegetarian

For the dough, dissolve the yeast and sugar in the water. Add the flour and salt and knead everything into a dough. Add the olive oil and continue kneading until the initially sticky mass turns into a velvety dough that no longer sticks to the bowl. Continue kneading vigorously for another 5 minutes. Cover the dough in a large floured bowl and let it rest at room temperature for about 1 hour (longer is fine). Preheat the oven to 250°C (top/bottom heat), or as hot as possible. This is best done with a fan or circulating air oven and a pizza stone, but you can also do without. For the sauce, simply mix the crème fraîche with the salt and pepper. For the topping, wash the asparagus. Trim the heads and place them in a bowl. Use a vegetable peeler to finely slice the asparagus spears and add these to the bowl with the heads. Dice the sun-dried tomatoes and add them to the bowl. Add the olive oil, salt and pepper and mix everything well. Tear the mozzarella into small pieces and finely grate or shave the Parmesan or other hard cheese. Alternatively, you can use grated cheese. Flour the work surface and roll out the pizza dough into two 26 cm pizzas. Before topping, place the dough on a floured pizza peel or directly on the pizza stone or baking sheet. This is because a raw, topped pizza is difficult to move. Spread the sauce over the dough, leaving a narrow, sauce-free edge and reserving some of the sauce for the dip. Top with mozzarella. Then top with the asparagus mixture and finally sprinkle with hard cheese and pine nuts. Bake the pizzas one after the other at the highest possible temperature on one of the bottom two oven racks. This takes about 6-9 minutes for most household ovens. However, with a pizza stone and at a higher temperature, the baking time can be reduced to 2-5 minutes. Serve the pizzas and serve the remaining sauce as a dip for the crust. Notes: The listed ingredients are enough for two 26 cm pizzas. Meat lovers are welcome to add bacon; it goes very well. The spelt flour can also be substituted with regular wheat flour Type 405. However, I recommend trying spelt flour. Even with spelt flour, you’ll get a great, light dough if you use the Type 630 variety mentioned here.