Asparagus pizza

Ingredients for 1 servings:

• 400 g flour
• 260 ml milk
• 2 tbsp oil
• 4 tsp baking powder
• ½ tsp salt
• 300 g asparagus
• salt water
• 100 g tomatoes, dried
• 2 spring onions
• 5 slices of Parma ham
• 150 g sour cream or cream cheese
• some milk, if necessary
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

easy and fast

Make a dough from flour, milk, oil, salt, and baking powder. This may seem a bit sticky. Roll out the dough thinly on baking paper. Tip: I rolled the dough out between two sheets of baking paper; this is easier because nothing sticks to the rolling pin. Meanwhile, preheat the oven to 250°C fan/convection oven. Place the pizza baking tray in the oven so it heats up (important!). Peel the asparagus and cook briefly in hot, salted water for 10 minutes, drain well, and refresh with cold water. Then halve the asparagus lengthwise and cut into smaller pieces. Dice the sun-dried tomatoes and spring onions into small pieces. Spread the sour cream or cream cheese over the rolled-out pizza dough. When I use cream cheese, I always mix it with a little milk to make it a little smoother. Top with the asparagus, sun-dried tomatoes, and spring onions. Season with salt and pepper. Now remove the hot baking sheet from the oven and place the pizza dough on it. Place the pizza in the oven for 10 minutes. After 10 minutes, the base is ready if you’ve rolled it out thinly. Then you can cut the pizza into slices and top it with the Parma ham. My experience with the base is that 10 minutes is really the maximum cooking time. So it’s best to check the oven more often.