Pizza with green asparagus and ham

Ingredients for 2 servings:

• 120 g wheat flour type 550
• 80 g water
• 8 g dry yeast
• 1 tsp sugar
• 3 g broth powder (mushroom bouillon, granules)
• 1 tbsp olive oil
• 1 pinch(s) black pepper, freshly ground
• Fat for the mold
• 250 g asparagus, green or white
• 150 g mascarpone
• 1 tbsp lemon juice, freshly squeezed
• 1 tbsp dry white wine
• 2 garlic cloves
• 1 tbsp marjoram
• 2 tbsp sage
• 1 tbsp, crushed broth powder (mushroom bouillon, granules)
• 160 g Parmesan, grated
• 40 g mozzarella, finely grated
• 80 ham cubes, lean, smoked
• 80 g green lettuce
• 2 tsp Aceto balsamico traditionale

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

A spring pizza with a thin base and juicy toppings.

Mix the ingredients for the dough and knead into a smooth dough. Let it rise in a warm place until it has doubled in size. Wash the fresh, green asparagus and trim off about 2 cm at the bottom end. Peel from the bottom half. Discard the peel and any trimmings. Cut the stalks crosswise into pieces about 2-3 cm in size. Wash the lettuce and roughly chop it. Divide the dough into 2 halves and press one after the other into a greased, shallow 28 cm pan. Fry until the underside is light brown. Place both fried pieces brown-side up on a baking sheet lined with baking paper. Preheat the oven to 220°C (top/bottom heat). Mix the mascarpone with the lemon juice, white wine, the squeezed garlic cloves, the finely chopped marjoram and sage, and the mushroom stock powder and brush the pizza bases with it. Sprinkle half of the Parmesan cheese over the pizzas and top with the asparagus. Sprinkle the remaining Parmesan cheese, the mozzarella, and the bacon bits over the pizzas. Place on the middle rack of the oven and bake until the cheese is melted. Garnish with the leaf salad, drizzle with traditional balsamic vinegar, serve, and enjoy.