And this is what I call "the only right pizza in May". Asparagus seson! Woo-hoo!
Makes 4 small pizzas
450g strong whole wheat flour (you can use a white one)
level tsp dried yeast
level tsp salt
half tsp sugar
2-3 tbsp olive oil
250-300ml lukewarm water
I use bread machine to make the dough. I have placed all the ingredients in the machine and used “pizza” program (“dough” in those without extra “pizza” program). If not using the bread machine place all the ingredients in a big bowl and make the dough using your hands. Next leave the dough in a bowl, covered in draft free, warm place until it doubles in size.
4tbsp crème fraîche
2 garlic cloves
freshly ground black pepper
pinch of freshly ground nutmeg
12 asparagus spears, wooden ends removed
camembert style goats cheese (I used 100g of this one )
4 tbsp grated parmesan
Preheat the oven to 250C together with a pizza stone. If you do not have a pizza stone, use a baking tray. I always preheat the stone for at least 30 minutes before baking.
Place the dough onto a floured surface, punch it to release the air and divide into 4 balls. Shape each one into a flatbread like shape. Leave it to rest for a while.
Meanwhile boil the asparagus for about 3 minutes, drain and leave it under cold running water for few minutes. Drain and dry.
Mix the crème fraîche with finely chopped garlic, pepper and nutmeg and spread over each pizza base, then sprinkle with a half of the parmesan.
Place 3 asparagus spears on the top of each one together with sliced goat cheese and sprinkle with remaining parmesan.
Bake until base is crispy and cheese on the top is golden.
It tastes good cold too, so you can take it for picnic or to work for lunch next day.