Pizza with green asparagus, mushrooms and peas

Ingredients for 4 servings:

• 1 cube of yeast
• 1 tbsp sugar
• ½ tsp salt
• ½ cup milk
• ½ cup water, warm
• 2 tbsp olive oil
• 4 cups flour
• 1 cup sour cream, 20%
• 1 egg yolk
• Herb salt, nutmeg, pepper, cayenne
• 1 bunch of asparagus, green
• 300 g mushrooms
• 1 pack of frozen peas, small
• ½ bunch chives
• 1 handful of basil
• 100 g cheese, freshly grated Parmigiano Reggiano
• 100 g Buffalo mozzarella

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

something different…

Crumble the yeast cubes into a bowl. Add the sugar and salt, and stir well. Add the milk and water; mix until smooth. Add the oil and stir. Wait 2 minutes. Sift the flour over the mixture and knead everything into a smooth dough. Knead thoroughly for 10 minutes. Let the dough rise until it has roughly doubled in size. In the meantime, peel about the bottom third of each asparagus spear and trim off any excess if it is stiff or hard. Then cut off the heads and cut the rest into pieces about 2 cm long. Fry slowly in a pan with butter over low heat for about 10 minutes, turning frequently. Now add the asparagus heads and continue frying for about 5 minutes. Remove from the heat and let cool. Clean the mushrooms and cut into thin slices. Roll out the dough and place on a well-greased baking sheet. Fold over the edges. (The dough recipe is a variation of Quebecois’ recipe, “the original and famous Pizza Hut pan dough.” Thanks for the inspiration!! You can find the Quebecois pizza recipe here: http://www.chefkoch.de/rezepte/802481184054732/Pizzateig.html). Now add the sour cream and egg yolks to a small mixing bowl, season with plenty of herb salt, a pinch of nutmeg, pepper, and a little cayenne pepper. If you like, you can add turmeric; it will give the sauce a fun yellow color! Pour onto the pizza and spread evenly. The sauce can reach the edges; it won’t hurt anything. Chop the chives into small pieces and spread them evenly over the pizza. Arrange the mushrooms in three layers on the pizza, leaving one layer between each layer. Distribute the asparagus between these two layers. Sprinkle the peas over the mushroom slices, straight from the freezer without thawing. Grate Parmigiano-Reggiano and sprinkle over the pizza. Tear the mozzarella into pieces and scatter over the pizza. Finally, drizzle the pizza with a few drops of oil and sprinkle with dried oregano. Bake at 200°C (fan oven) for about 10 minutes. Then reduce the temperature to 180°C, bake for another 10 minutes, and then turn off the oven. Leave the pizza in the oven at residual heat for another 10 minutes, or until the sour cream and egg mixture has set. Remove from the oven, scatter the basil leaves over the pizza, and let it cool. Serve with a green salad!