Asparagus Pizza

Ingredients

• 400 g flour
• 1 packet dry yeast
• Salt
• sugar
• 4 tbsp olive oil
• 500 g Green Asparagus
• 500 g tomatoes
• 2 tbsp Tomato paste
• 2 tbsp ketchup
• 1 tsp balsamic vinegar
• 1 tsp dried thyme
• 1 Garlic clove
• 4 tbsp olive pesto (jar)
• black pepper (ground)
• flour (for rolling)
• baking paper
• 250 g shredded pizza cheese

Instructions

1. 1.

   Mix flour with dry yeast, 1 tsp salt and 1 tsp sugar. Add 3 tbsp olive oil and about 180 ml warm water; knead into a smooth dough using the electric hand mixer’s dough hook. Cover and let rise for about 40 minutes in a warm spot.

2. 2.

   Peel the lower third of the asparagus, trim ends. Cut the spears diagonally and blanch in boiling salted water for ~5 minutes, then drain, shock in cold water, and dry.

3. 3.

   Whisk tomato paste, ketchup, 1 tbsp olive oil, balsamic vinegar, thyme, pressed garlic, salt and pepper together.

4. 4.

   Wash tomatoes, pat dry, halve them, remove stems, quarter, and slice crosswise. Cut the blanched asparagus into bite‑sized pieces.

5. 5.

   Divide dough into four portions; roll each on a floured surface into round flat discs. Place two discs on parchment‑lined baking sheets, spread tomato sauce over each, then drizzle olive pesto, scatter asparagus and tomato slices, and top with shredded cheese.

6. 6.

   Bake in preheated oven at 250 °C (second rack from bottom) for 10–12 minutes until golden.

7. 7.

   Serve hot.