Wild garlic pesto pizza

Ingredients for 2 servings:

• 1 pack of pizza dough (refrigerated section), alternatively tarte flambée dough
• 140 g wild garlic pesto
• 100 g mini mozzarella
• 250 g asparagus, green
• 100 g cherry tomatoes
• 25 g Parmesan, grated
• 1 pinch(s) of pepper
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

easy and very quick to prepare

Wash the green asparagus, trim the ends (approx. 2-3 cm), and cut the remaining asparagus into 3-4 cm pieces. Halve the mini mozzarella and cherry tomatoes. Roll out the pizza dough and cut out several 3-4 cm-long holes with a fork, then spread generously with the wild garlic pesto. Next, top with green asparagus, mozzarella, and cherry tomatoes as desired. Spread the grated Parmesan cheese evenly over the top and season with salt and pepper. Bake the pizza in a hot oven at 175°C (top/bottom heat) for about 20 minutes, until the dough is nice and crispy and the mozzarella has melted.