Spring-fresh asparagus pizza

Ingredients for 1 servings:

• 200 g flour
• 140 ml milk
• ½ pack of dry yeast
• 1 tsp sugar
• 1 tsp salt
• 250 g asparagus, white
• 50 g cooked ham
• 1 m.-sized tomato(s)
• 100 ml Hollandaise sauce, possibly reduced fat
• some leek

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Mix the flour, salt, sugar, and yeast in a bowl. Pour in the milk and knead with a mixer until you have a smooth dough (it shouldn’t stick, but should come out of the bowl easily). Cover the dough and let it rise in a warm place for 30-40 minutes, until it has roughly doubled in size. In the meantime, boil the asparagus in plenty of water (with 1 teaspoon each of salt and sugar) for about 20 minutes, then briefly blanch the leeks. Preheat the oven to 175 degrees Celsius. Knead thoroughly again and roll out onto a baking sheet lined with baking paper (not too thickly, as the dough will rise nicely during baking). Spread the dough with the hollandaise sauce (hollandaise legère is also possible), and top with the ham, asparagus, and leeks. Add the tomatoes about 5 minutes before the end of baking, otherwise they will become too mushy. Bake the pizza at 175 degrees Celsius (convection oven) for about 25 minutes.