Asparagus Salad with Potato Pizza

Ingredients

• 500 g spelt whole‑grain flour
• Salt
• 42 g yeast (1 cube)
• 10 g honey (1 tsp)
• 6 tbsp Olive oil
• 400 g potatoes (4 medium)
• 500 g Green Asparagus
• 80 g arugula (1 bundle)
• 250 g king oyster mushrooms
• 250 g Cherry Tomatoes
• 3 tbsp white balsamic vinegar
• 20 g capers (2 tbsp)
• Pepper
• 120 g sour cream (10% fat; 12 tsp)

Instructions

1. 1.

   Mix flour with 2 tsp salt in a bowl. Create a well in the center, crumble yeast into it, add honey, and stir in 120 ml lukewarm water to activate the yeast. Cover and let rise at a warm spot for 20 minutes.

2. 2.

   Add 2 tbsp oil and about 100 ml lukewarm water to the pre‑rise dough, knead until smooth, cover and allow to rise for another 60 minutes.

3. 3.

   Peel potatoes and shave them into very thin slices while the dough rises.

4. 4.

   Wash asparagus, peel the lower third, trim ends. Boil in salted water for 8 minutes, then drain.

5. 5.

   Rinse arugula and dry it with a salad spinner. Clean mushrooms. Wash tomatoes and halve them. Arrange all on a platter with the asparagus.

6. 6.

   Prepare vinaigrette by mixing remaining oil, balsamic vinegar, 3 tbsp water, capers, salt, and pepper. Drizzle over the salad.

7. 7.

   Knead pizza dough again, divide into 12 equal pieces, shape each into small round discs. Spread 1 tsp sour cream on each disc and top with potato slices. Season with salt and pepper.

8. 8.

   Place pizzas on a baking sheet lined with parchment paper and bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) for 10–12 minutes. Serve with the salad.