Pizza with green asparagus, buffalo mozzarella and garlic
Fresh German white asparagus was quite early, but the prices were still quite high. So I did not want to get into this year's asparagus season.
So I waited nicely.
I then plastered the first white asparagus in a classic way with a cartouche and sauce Hollaindaise - cooked by our company cook. Check it off.
But I was much more looking forward to the first green asparagus from Germany! And he has really taken his time this year. Instead, the shelves were filled with green asparagus from Peru or Italy - no thanks!
Last week it was time - green asparagus from Germany. The wait is over!
For a long time the idea for a pizza with green asparagus was haunting my head. After my Flammkuchen with white asparagus from the last year, I did not want the asparagus in pieces, but rather in fine stripes on the pizza. Even if the tarte cake is just great!
Besides, I did not want any tomato sauce, because I prefer eating "white pizza" anyway. See for example my Vapiano-style pizza.
And then I found it at Crumb, where I finally found my pizza stimulus:
Rites of Spring: Shaved Asparagus Pizza.
I Can announce: I've found a new favorite pizza!
The combination of garlic, green asparagus, buffalo mozzarella and balsamic cream is just incredibly delicious. I can recommend this pizza absolutely and unreservedly.
By the way, just as late as the asparagus I have also found to twitter - welcome to the 21st century!
From now you can find me there as @moeyskitchen.
Übringes This time I did not want to unpack the pizza stone and preheat for hours. Admittedly, pizza and bread taste delicious, and the effort for 2 people is usually just too big for me. Preheat, prepare only small pizzas, try to neat the pizzas, without the cheese escaping, etc. ...
That's why I say: back to the plate! Also on the plate you get good pizzas with crispy ground.
Especially since this is more a kind of "flatbread" or pizza bread.
I baked the pizza with fresh yeast and an Italian pizza flour type 00 - sure you get a good crispy dough but also with 450er wheat flour and dry yeast. The pizza should not be allowed to stand too long after it has rolled out, because it tends to become soft and fluffy when the dough rises again at this point.If that happens, just knead in a little more flour. If the dough is too firm or friable, just knead some more water.
For me kneading with the dough hook of Kenwood works best, because it takes a few minutes, but it is also safe with the dough hook of a hand mixer or with his hands .
Finally, make the dough with your hands to a smooth and smooth dough ball and put it back in the bowl.
Cover the bowl with a damp cloth and add the dough for at least 1, better 2 hours Let room temperature rise until it has cleared up.
In the meantime, prepare the asparagus:
Cut off the ends and clean the rods.
Carefully peel the asparagus into thin slices with a peeler ".
Put the thin asparagus ribbons in a small bowl with lid, drizzle with a little olive oil and season with salt and pepper.
Close the lid and scoop the bowl vigorously shake until all asparagus pieces are moistened with a little olive oil and the spices. Keep closed until further use.
Once the dough has doubled in volume, lower the oven to about 225 ° C Preheat top and bottom heat.
Sprinkle a sufficiently large baking tray evenly with a little flour so that the pizza does not cake.
Sprinkle the mashed buffalo mozzarella on the two pizzas and then spread the asparagus slices.
Push the tin into the lower third of the preheated oven and bake the pizzas for about 15-20 minutes until the dough is cooked through, browning well at the edges and blowing bubbles.
The Remove pizzas from the oven, drizzle with balsamic cream and serve immediately.