Pizza with Green Asparagus and Cherry Tomatoes

Ingredients

• 0.5 cube fresh yeast
• 1 pinch raw cane sugar
• 450 g spelt flour type 1050
• 4 tbsp olive oil
• Sea salt
• 500 g Green Asparagus
• 250 g Cherry Tomatoes
• 0.5 Organic lemon
• 400 g ricotta
• 50 g grated Gouda
• black pepper

Instructions

1. 1.

   Crush the yeast into a bowl, stir in 1 pinch of sugar and 200 ml lukewarm water until smooth. Add flour, olive oil and 1 tsp salt, knead into a supple dough, cover and let rise in a warm place for about 1 hour.

2. 2.

   Meanwhile wash the asparagus, trim the woody ends and peel the lower third of each stalk. Boil the asparagus in plenty of salted water for 2–3 minutes over medium heat.

3. 3.

   Wash and halve the tomatoes. Rinse one half of the lemon hot, grate its zest with a pinch, then squeeze out the juice. Mix the ricotta with the lemon zest and 1 tbsp lemon juice.

4. 4.

   Divide the dough into four equal portions and roll each into a thin flatbread. Place the asparagus pizzas on parchment paper, spread the ricotta cream leaving a thin border, arrange asparagus and tomatoes on top, sprinkle with cheese, season with salt and pepper, then bake in a preheated oven at 225 °C (200 °C fan) for about 15 minutes until golden brown.