Vegan Asparagus Pizza

Ingredients

• 21 g fresh yeast
• 400 g flour
• 4 tbsp plant oil
• 1 tsp salt
• flour (for working)
• olive oil (for brushing)
• 250 g green asparagus
• Salt
• 4 Spring Onions
• 100 g tofu
• 150 ml soy cream
• 1 Garlic clove
• pepper (ground)
• 120 g grated vegan pizza cheese
• 1 handful herbs (parsley and coriander leaves)
• 120 g green olives (pitted as desired)

Instructions

1. 1.

   Dissolve the yeast in about 200 ml lukewarm water, then knead with the flour, oil and salt into a smooth dough that lifts from the bowl. Adjust flour slightly if needed. Cover and let rise in a warm place for about 30 minutes.

2. 2.

   While the dough rises, peel the lower third of the asparagus, trim any woody ends, cut the stalks lengthwise and then crosswise or into thirds. Blanch in salted water for 2–3 minutes until just tender, shock in ice water and drain well. Wash and slice the spring onions thinly. Blend the tofu with soy cream and peeled garlic to a fine puree; season with salt and pepper.

3. 3.

   Preheat the oven to 240 °C (425 °F) fan‑fry. Line two baking trays with parchment paper.

4. 4.

   On a floured surface, knead the dough again, divide into four pieces and roll each into a round flatbread. Place two on each tray and brush lightly with oil. Spread the tofu cream over them, sprinkle with cheese, top with asparagus and scatter spring onions. Bake for 10–15 minutes until golden brown and crisp.

5. 5.

   Rinse the herbs, shake dry, pluck and finely chop. Drain the olives.

6. 6.

   Remove the pizzas from the oven, add the olives on top, sprinkle with chopped herbs, grind a little pepper over them and serve immediately.