Asparagus Wild Garlic Flatbreads
The Asparagus Wild Garlic Flatbreads from Spoonsparrow are a vegetarian pizza variant that brings spring to the table.
Ingredients
- 500 g spelt whole‑grain flour
- 0.5 cube Yeast
- Salt
- 4 tbsp olive oil
- 1 bundle wild garlic (50 g)
- 250 g sour cream (20% fat)
- 150 g cream cheese (30% fat)
- 2 tbsp milk (3.5% fat)
- Pepper
- 500 g Green Asparagus
- 3 tbsp pine nuts
Instructions
-
1.
Put the flour in a bowl, press a well in the middle, crumble the yeast into it, cover with 3 tbsp lukewarm water and let rise covered for 5 minutes. Add ½ tsp salt, 3 tbsp oil and 220 ml water to the pre‑mix, knead for 10 minutes and work into a smooth dough. Let the dough rise in a warm place for 1 hour.
-
2.
Meanwhile wash the wild garlic, shake off excess moisture and roughly chop; set aside one small handful. Mix sour cream, cream cheese and milk together. Add the wild garlic and blend until fine. Season the cream with salt and pepper. Wash the asparagus, cut off woody ends and peel the lower third.
-
3.
Divide the dough into 4 portions and roll each into a long flatbread. Place two flatbreads on a baking sheet lined with parchment paper. Spread the wild‑garlic cream over each, leaving about a 1 cm border around the edges.
-
4.
Top the flatbreads with asparagus, sprinkle pine nuts and drizzle with remaining oil. Bake in a preheated oven at 225 °C (fan: 200 °C; gas: level 3–4) for 15–20 minutes. Remove, arrange on a board and scatter with reserved wild garlic.
