John Myers
Ingredients for 4 servings:
- 500 g flour
- 4 g yeast
- 2 tbsp olive oil
- 300 ml water, lukewarm
- 10 g salt
- 500 g asparagus, green
- 2 onions
- 1 tbsp olive oil
- 200 g smoked salmon
- 150 g goat’s cheese
- 150 g sour cream
- e.g. salt and pepper
- n. B. herbs
- e.g. Parmesan, grated
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours
for 2 baking trays
For the pizza dough, knead the flour, yeast, water, 2 tablespoons of oil, and salt in a bowl for at least 5 minutes. Then let the dough rise for 30-60 minutes. Divide into two portions, for two baking sheets, and roll out thinly on the baking sheets. Or, if you’re in a hurry, simply buy ready-made pizza dough and roll it out thinner. Mix the goat cheese and sour cream and season with salt, pepper, and herbs (anything you like: chives, oregano, basil, thyme, etc.). Spread the mixture on the pizza bases. Preheat the oven to 220-250°C (top/bottom heat). Wash the green asparagus and fry it with the sliced onions in a pan with 1 tablespoon of oil until lightly browned. Season with salt and pepper. Spread the asparagus and onion mixture on the goat cheese-covered bases. Then spread the smoked salmon on top. Bake in the hot oven on the lowest rack for about 15-20 minutes. If you like, you can then sprinkle the pizza with grated Parmesan cheese.
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