John Myers
Ingredients for 4 servings:
- 500 g flour mix, gluten-free (e.g. Schär Mix B)
- 10 g fresh yeast
- 30 ml olive oil
- 350 ml water, lukewarm
- 1 ½ tsp salt
- 1 jar Ajvar, mild
- 400 g asparagus, green
- 200 g chorizo, hot
- 200 g soft goat cheese
- 150 g Parmesan
- 2 onions, red
- salt and pepper
Instructions
Working time approx. 40 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 50 minutes
Spicy and great for asparagus season, gluten-free
Place the flour in a mixing bowl. Dissolve the yeast in lukewarm water and add it to the flour in the bowl along with the oil and salt. Knead the dough for 20 minutes. This is best done using a food processor or the dough hook of a hand mixer. Let the dough rise at room temperature for 6 hours. Preheat the oven to 260°C (top/bottom heat). For the topping, wash the asparagus, trim off any tough ends, and cut the stalks into pieces. Slice the chorizo and goat cheese, and cut the onions into half rings. Grate the Parmesan cheese. After the rising time, place the dough on a well-floured surface. This will make enough for 4 round pizzas or 2 baking sheets. Roll out very thinly, spread the pizzas with ajvar, and top with the other ingredients. Season with salt and pepper. Bake in the preheated oven for about 8 minutes. (Baking time may need to be adjusted slightly depending on the oven.) Due to the long kneading and rising time of the dough, this recipe is a bit more complicated, but the taste is definitely worth it. Note: This recipe can also be made with regular wheat flour. The ingredients would then need to be adjusted as follows: – 5 g fresh yeast – 250 ml water – 2 tbsp olive oil
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