Asparagus pizza with fine hollandaise sauce

Ingredients for 1 servings:

• 200 ml water, lukewarm
• 400 g flour
• ½ cube of fresh yeast
• 4 tbsp olive oil
• 1 pinch(s) brown sugar
• 1 tsp salt
• 1 kg asparagus, fresh
• 4 tbsp balsamic vinegar
• 4 tbsp sunflower oil
• salt and pepper
• 250 g butter
• 200 ml white wine (Riesling), dry
• 1 tsp peppercorns
• 2 bay leaves
• 6 egg yolks
• 1 large onion(s)
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 day 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours 50 minutes

Without meat, crispy and aromatic

Peel the asparagus the night before and slice the peeled stalks into thin strips using a vegetable peeler. Marinate the asparagus strips with 4 tablespoons of balsamic vinegar and 4 tablespoons of sunflower oil and season with salt and pepper. Cover with a kitchen towel and let stand for at least 12 hours. The next day, prepare the pizza dough. Pour the water into a bowl and mix with a pinch of brown sugar. Stir the yeast into the water-sugar mixture with a fork until no residue remains in the bowl or on the fork. Sift the flour into a bowl, use a teaspoon to make a small groove around the edge and add the olive oil and salt. Make a well in the center of the flour. Insert a hand mixer fitted with a dough hook into the well and slowly pour in the yeast-water mixture, mixing from the inside out. Once the liquid has been absorbed, knead with your hands until you have a non-stick dough. Form the dough into a ball, place it in a bowl, and cover with a damp kitchen towel. Let it rise for about 40-50 minutes in an oven preheated to 30°C (top and bottom heat) or in a warm place. While the dough is rising, prepare the hollandaise sauce. Pour the white wine into a saucepan. Dice the onion and add it to the white wine along with the bay leaves and pepper. Let it simmer for 4-5 minutes. While the wine is simmering, fill a saucepan one-third full with water and bring the water to a boil. Place a sieve over the opening of a heatproof bowl. After 5 minutes, pour the wine through the sieve, ensuring only the liquid remains in the bowl. Discard the onion and any remaining spices. Mix the wine mixture with 6 egg yolks and place the bowl over a bain-marie, whisking continuously. Meanwhile, melt the butter. The wine and egg mixture is ready when it has the consistency of pudding. Stir in the melted butter and season with salt and pepper. Place the asparagus in a colander to drain. Remove the dough from the oven after 50 minutes. Roll it out on a baking sheet lined with parchment paper and spread with 6-8 tablespoons of hollandaise sauce. Bake at 220°C until the top of the pizza is golden brown (it will look like a fried pizza). Once the pizza has reached your desired color, spread twice the amount of the sauce used previously and top with the asparagus. Bake for another 4-5 minutes.