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