Pizza with asparagus and goat's cheese

Ingredients for 4 servings:

• 300 g flour, type 550
• 1 tsp salt
• 1 tsp dry yeast
• 2 tbsp olive oil
• 200 ml water, lukewarm
• 150 g mascarpone
• 1 lemon(s), organic, grated peel
• 75 g Parmesan, finely grated
• 350 g asparagus, fresh if possible
• 150 g goat’s cheese
• 25 g dried tomatoes without oil
• 2 sprigs rosemary
• 12 black olives without stones
• Sea salt, coarse
• Olive oil, virgin

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Mix the flour, salt, and yeast together with 200ml of lukewarm water and the olive oil to form a smooth dough. Then cover and let rise in a warm place for 90 minutes. Mix the mascarpone, lemon zest, Parmesan, and salt. Peel the asparagus, trim off any woody ends, and slice lengthwise into fine strips. Slice the goat cheese, dice the tomatoes, and tear the rosemary. Preheat the oven to 250°C (top and bottom heat). Roll out the dough on a floured surface to a thickness of about 1cm and place on a baking sheet lined with baking paper. Spread the mascarpone on top, top with the asparagus and olives, and season lightly with salt. Bake in the oven on the lowest rack for about 20 minutes. Sprinkle the tomatoes, goat cheese, and rosemary on top and bake for another 5 minutes. When serving, drizzle with a little sea salt and olive oil.