John Myers
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Pizza with Green Asparagus and Tomatoes
The perfect pizza with green asparagus and tomatoes recipe with a picture and simple step-by-step instructions.
Dough:
- 500 g Spelled flour
- 1 dice Fresh yeast
- 2 tsp Sugar
- 2 tsp Salt
- 2 tbsp Olive oil
Covering:
- 1 Kg Green asparagus
- 4 Garlic cloves
- 6 tbsp Olive oil
- Garlic pepper from my KB
- 200 g Tomatoes
- 100 g Freshly grated Gouda cheese
- 100 g Freshly grated Parmesan
- 200 g Mozzarella
- 100 ml Sieved tomatos
- 100 ml Hollandaise light sauce, best from Lucull
- Salt, colored pepper from the mill
- Coarse sea salt
Dough:
- Make an elastic pizza dough from flour, yeast, 100ml warm water, sugar, salt and olive oil. I always do this in the bread machine. Let rise for about 30 minutes.
- In the meantime, cut away the woody ends of the asparagus, approx. 1/3. Peel and press the garlic. Add half of the garlic, olive oil and 1 tablespoon of sugar with salt and pepper to the asparagus and marinate for about 30 minutes.
- Wash tomatoes and cut into slices. Drain the mozzarella and cut into slices. Mix the tomatoes and hollandaise with the remaining pressed garlic and season with garlic pepper.
Preheat the oven to 250 degrees!
- Roll out the dough on a floured work surface and place on a baking sheet covered with baking paper. Brush with the tomato hollandais sauce. Scatter grated cheese on top and sprinkle asparagus with tomatoes on top. Add the asparagus marinade!
- Bake on the lowest rack for about 12 minutes. If necessary, sprinkle with coarse sea salt! Let cool a little, cut into pieces and serve!
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