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Dawn Bohler
Pizza asparagi
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Ingredients
Directions
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Stir the yeast into a bowl through 200-250 ml of lukewarm water. Leave for 5 minutes and stir until smooth.
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Put the flour into a bowl with 1 teaspoon of salt and press a well into it. Pour in the yeast, add the olive oil and mix everything together. Knead on a floured worktop in 5-10 minutes to form a smooth and elastic dough.
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Put the dough ball back into the bowl, cover with cling film or a damp tea towel and let the dough rise for 30-40 minutes in a warm place until the volume has doubled.
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Knead the dough again and roll it out very thin on a floured worktop. Place the dough on the baking tray or spread it over the pizza shapes.
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Brush the dough with olive oil. divide the red onion.
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Remove the wooden back of the green asparagus and halve it lengthwise. Divide the asparagus over the pizza.
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Spoon the mascarpone and gorgonzola on top and fry the pizza in the hot oven for about 15 minutes until crispy.
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Nutrition
1675Calories
Sodium0% DV0g
Fat115% DV75g
Protein108% DV54g
Carbs63% DV189g
Fiber0% DV0g
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