Asparagus pizza

Ingredients for 6 servings:

• 300 g flour
• 1 packet of dry yeast
• 150 ml water, lukewarm
• 2 tbsp olive oil
• 1 tsp, leveled salt
• ½ tsp, leveled sugar
• 500 g asparagus, preferably thick stalks
• 200 g cocktail tomatoes
• 150 g crème fraîche
• 150 g herb cream cheese
• salt and pepper
• 200 g cheese, grated
• 1 handful of basil
• 2 tbsp pine nuts
• some olive oil for drizzling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

For the dough, sift the flour into a mixing bowl and thoroughly mix with the dried yeast. Add the water, olive oil, salt, and sugar. Using the dough hook on a hand mixer, knead the ingredients into a dough for about 5 minutes, first on the lowest speed and then on the highest speed. Cover the dough and let it stand in a warm place until it has visibly increased in size. Alternatively, you can also make the dough in a bread maker using the dough program. For the topping, peel the asparagus and slice it (if the asparagus is thin, you can also halve it lengthwise – but this will make it harder to eat). Slice the tomatoes as well. Mix the crème fraîche with the cream cheese and season with salt and pepper. Dust the risen dough with a little flour and knead briefly again by hand. Line a baking tray (approx. 30 x 40 cm) with baking paper and lightly dust with flour. Roll out the dough and spread it with the crème fraîche mixture. Arrange the asparagus and tomato slices on top. Slice the basil and scatter it over the pizza. Sprinkle the cheese over the pizza and finally scatter the pine nuts on top. Place the baking sheet in the oven preheated to approximately 200°C (top/bottom heat) for about 20 minutes, until the cheese is golden brown.