Asparagus Pizza with Parma Ham

Ingredients

• 1 cube fresh yeast
• 600 g flour
• 0.5 tsp Salt
• 5 tbsp olive oil
• flour (for the work surface)
• 12 stalks green asparagus
• 2 tbsp olive oil
• 6 tomatoes
• 3 spring onions
• 250 g mozzarella
• 350 g diced canned tomatoes
• 120 g thinly sliced Parma ham
• pepper (ground)
• olive oil (to drizzle)
• 1 bundle arugula

Instructions

1. 1.

   Crush the fresh yeast with your hands and stir in 250 ml lukewarm water. Mix the flour with the salt, place it in a bowl, add the liquid yeast and olive oil, and knead with a hand mixer’s dough hooks until smooth. On a lightly floured surface, knead well by hand, shape into a ball, return to the bowl, cover with a cloth, and let rise in a warm spot for 1 hour. If the dough feels too wet, add more flour; if it’s too dry, add a little lukewarm water.

2. 2.

   While the dough rises, peel the lower third of each asparagus stalk, trim 1 cm off the ends, cut the stalks lengthwise in half, and sauté them in hot olive oil for 2–3 minutes until lightly browned.

3. 3.

   Wash the tomatoes and slice them. Rinse and trim the spring onions, then cut them into thin diagonal rings. Slice the mozzarella into thin rounds.

4. 4.

   Preheat the oven to 200 °C (400 °F) with upper and lower heat.

5. 5.

   After the dough has risen, knead it again briefly, divide it into four parts, and roll each part out into an oval on a lightly floured surface. Place them on parchment‑lined baking sheets with space between. Spread the diced tomatoes over each base, leaving a border. Top with tomatoes, spring onions, asparagus, Parma ham, and mozzarella. Season with salt, pepper, oregano, and drizzle olive oil.

6. 6.

   Bake in the preheated oven on the lower rack for about 25 minutes until golden brown.

7. 7.

   Wash, rinse, remove tough stems from the arugula, and shake dry.

8. 8.

   Remove the pizzas from the oven, garnish with fresh arugula, and serve immediately.