Pizza with Green Asparagus

Ingredients

• 200 g spelt whole‑grain flour
• 200 g spelt flour (Type 630)
• 1/2 tsp salt
• 21 g yeast (0.5 cube)
• 500 g Green Asparagus
• 100 g river crab tail
• 40 g parmesan cheese (1 piece)
• ½ bunch chervil
• 200 g crème fraîche (15% fat)
• black pepper

Instructions

1. 1.

   Mix both flours with 1/2 tsp salt in a bowl. Press a depression in the center and add crumbled yeast.

2. 2.

   Add 250 ml lukewarm water and knead into a smooth dough using hand mixer hooks. Cover and let rise in a warm place for about 30 minutes.

3. 3.

   Meanwhile, wash asparagus, peel the lower third, trim ends generously, cut into ~5 cm pieces, boil in salted water for 6 minutes, drain and set aside.

4. 4.

   Divide dough on floured surface into four portions; roll each into a round pizza base (~23 cm diameter). Cut two sheets of parchment to match baking tray size and place two bases on each sheet.

5. 5.

   Place a sheet with pizzas onto the tray. Prick pizzas several times with a fork and bake in preheated oven at 225 °C (200 °C fan, gas: level 3–4) for about 15 minutes.

6. 6.

   Meanwhile rinse crab tails briefly under cold water, drain well, and pat dry with paper towels.

7. 7.

   Grate parmesan into fine shavings using a microplane. Wash chervil, shake dry, and pluck leaves.

8. 8.

   Remove baked pizzas from oven and lift them off the parchment. Transfer remaining two pizzas onto parchment and bake similarly.

9. 9.

   Spread crème fraîche over each pizza. Distribute asparagus pieces and crab tails on top. Season with salt and pepper. Sprinkle parmesan shavings and chervil leaves over everything and serve immediately.