Asparagus and wild garlic pizza

Ingredients for 2 servings:

• 1 pack of pizza dough or tarte flambée dough
• 1 tbsp flour, if desired
• 1 cup sour cream
• some salt
• 500 g asparagus, white
• 1 tbsp butter
• 1 tsp salt
• 1 tbsp sugar
• 1 bunch of wild garlic
• 150 g cooked ham
• 125g mozzarella

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick and still tasty

If I’m in a hurry, I like to use ready-made dough (e.g. Tante Fanny Flammkuchen) and add 1 tablespoon of flour, as I prefer the consistency that way. But everyone can do it their own way. Divide the dough in half and roll out two very thin flatbreads. Preheat the oven to 180°C (fan oven). Bring a pot of water to a boil. Meanwhile, peel the asparagus, trim off the woody ends, and then cut into pieces about 1 cm wide. Set the asparagus tips aside. When the water is boiling, add 1 tablespoon of sugar, 1 teaspoon of salt, and the knob of butter. Add the asparagus, without the tips, to the water and cook for about 10 minutes. Add the asparagus tips after about 5 minutes of cooking; they don’t need as long. Check that the asparagus is cooked, drain, and set aside. Then wash the wild garlic, remove any stalks, and chop finely. Cut the ham and mozzarella into small slices/pieces. Mix the sour cream with salt and about half of the chopped wild garlic. Spread the sour cream and wild garlic mixture on the flatbreads. Top with the remaining ingredients (ham, asparagus, mozzarella). Then place the flatbreads in the oven and bake for about 10 minutes, until the dough is crispy and the mozzarella is melted (it may take longer depending on the oven). Finally, spread the remaining fresh wild garlic on both flatbreads and serve.