Pizza with Dutch goat's cheese and asparagus tips

Cut a thin slice from the bottom of the asparagus tips and cook them in little water with salt in 1-2 minutes until al dente. Let them drain well in a colander. Divide the asparagus tips over the pizza bases. Sprinkle the goat's cheese and oregano and store the pizzas covered in the fridge.

Place the pizzas on a greased griddle over a moderately hot fire and cover the pizzas loosely with aluminum foil or put the lid on the barbecue. Fry the pizzas in 8-10 minutes until crispy. Drizzle the oil over the pizzas, grind a little pepper and cut the pizzas into points. Drizzle the oil over the pizzas, grind a little pepper and cut the pizzas into points.