Asparagus & Goat Cheese Pizza

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You’ll need:

 

(for the dough)

10 cl lukewarm water

1 tbsp sugar

5g instant yeast

1 tbsp olive oil

200g strong bread flour

1 tsp salt

 

(for the topping)

60g butter at room temperature

1 tsp seasalt

pepper to taste

1 twig rosemary

1 bussel green asparagus

150g goat cheese

2 twigs rosemary

pepper and salt to taste.

 

Method:

Start by making the pizza dough. In a large bowl, stir together water and sugar. Sprinkle yeast on top and let it sit for 5 minutes, or until the yeast has become foamy.

Add olive oil, half the amount of bread flour and salt. Stir with a wooden spoon until you have a sticky dough, then add the rest of the flour. Dust your working surface with a little flour and knead the dough for 15 minutes, or until stretchy and elastic.

Let the dough rise in a greased bowl, covered with a towel, for 90 minutes. Dough should have doubled in size.

Preheat the oven to 250°C/500°F. Line a baking sheet with parchment paper.

Punch down the dough and roll it out onto the parchment paper, until you have a pizza-like shape.

Now, make the topping. In a cup, mix butter with seasalt, pepper and rosemary to taste. Wash the asparagus, cut off the woody part of the stalks.

Melt half of the herb butter in a pan and braise the asparagus for one to two minutes.

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Spread a layer of goat cheese onto the dough. Next, top with the asparagus and season with rosemary, salt and pepper. Divide the rest of the herb butter over the pizza.

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Bake the pizza 15 to 20 minutes, or until the edges have turned golden brown.

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