Spring pizza

Ingredients for 2 servings:

• 400 g wheat flour, preferably type 00
• 12 g yeast
• 10 g salt
• 1 tbsp olive oil
• 280 g water, up to max. 300 g
• 8 tbsp tomatoes, pureed (passata)
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp balsamic vinegar
• 1 pinch(s) of sugar
• e.g. salt and pepper
• 1 small garlic clove(s)
• 200 g green asparagus
• 50 g wild garlic
• 2 eggs
• 50 g peas, frozen
• 1 pinch(s) of oregano

Instructions

Working time approx. 15 minutes; Rest time approx. 35 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 2 minutes

Mix the flour with the yeast, salt, olive oil and water to form a dough and then form it into a ball. Now let the dough rise for at least 30 minutes. Now halve the dough, roll it out, place it on a baking tray and let it rest for another 5 minutes. In the meantime, prepare the topping. Mix together the tomato sauce from the passata, rosemary, thyme, balsamic vinegar, sugar and salt and pepper. Then grate the small garlic clove and stir it into the sauce. Spread the dough with the tomato sauce. Clean and halve the green asparagus and wash the wild garlic, then trim and cut it into coarse strips. Sprinkle everything with wild garlic, leaving the middle free, and then arrange the asparagus spears on the pizza, also leaving the middle free. Now put an egg in the middle of each pizza and sprinkle the pizza with the peas. Bake the pizza at 230 °C for 8 – 12 minutes on the middle rack using top/bottom heat. Sprinkle with a pinch of oregano while still hot and serve.