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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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40 minMain dishpork tenderloin, pistachios, fresh parsley, fresh thyme, dried Provençal herbs, nut oil, peanut oil, butter, liquid baking product, honey, White wine,pork tenderloin with pistachio and garden herbs
Nutrition
1675Calories
Sodium0% DV0g
Fat115% DV75g
Protein108% DV54g
Carbs63% DV189g
Fiber0% DV0g
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