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🍕 Pizza with green asparagus

529 kcal · 30 min · 4 servings

Ingredients

• 200 g spelt wholemeal flour
• 200 g spelt flour (Type 630)
• salt
• 21 g yeast (0.5 cube)
• 500 g green asparagus
• 100 g crayfish tails
• 40 g parmesan (1 piece)
• 0.5 bunch chervil
• 200 g crème fraîche (15 % fat)
• pepper

Instructions

1. 1. Mix both types of flour with half a teaspoon of salt in a bowl.
2. 2. Make a well in the center of the flour mixture.
3. 3. Crumble the yeast into the well.
4. 4. Pour in 250 milliliters of lukewarm water.
5. 5. Knead the ingredients into a smooth dough using the dough hooks of a hand mixer.
6. 6. Cover the dough and let it rise in a warm place for about 30 minutes.
7. 7. Thoroughly wash the asparagus.
8. 8. Peel the bottom third of the asparagus stalks.
9. 9. Trim off the woody ends generously.
10. 10. Cut the asparagus into pieces about 5 centimeters long.
11. 11. Cook the asparagus pieces in boiling salted water for 6 minutes.
12. 12. Drain the asparagus and let it drain well.
13. 13. Divide the yeast dough into 4 equal portions on a floured work surface.
14. 14. Roll each portion into a round pizza base with a diameter of about 23 centimeters.
15. 15. Cut two pieces of baking paper to the size of your baking sheet.
16. 16. Place two pizza bases on each piece of baking paper.
17. 17. Pull the baking paper with the pizzas on it onto the baking sheet.
18. 18. Prick the pizzas several times with a fork.
19. 19. Preheat the oven to 225 degrees Celsius (convection 200 degrees Celsius, gas level 3 to 4).
20. 20. Bake the pizzas in the preheated oven for about 15 minutes.
21. 21. Rinse the crab tails briefly under cold water in a sieve.
22. 22. Dry the crab tails well.
23. 23. Pat the crab tails dry with kitchen paper.
24. 24. Shave the Parmesan into fine flakes using a vegetable peeler.
25. 25. Wash the chervil and shake it dry.
26. 26. Pluck the leaves off the chervil.
27. 27. Take the baked pizzas out of the oven.
28. 28. Pull the pizzas off the sheet along with the baking paper.
29. 29. Place the baking paper with the two remaining pizzas on the sheet.
30. 30. Bake the remaining pizzas as well.
31. 31. Spread the baked pizzas with crème fraîche.
32. 32. Distribute the asparagus pieces and crab tails on top.
33. 33. Season the pizzas with salt and pepper.
34. 34. Sprinkle the Parmesan flakes and chervil leaves over the top.
35. 35. Serve the pizzas immediately.

Nutrition per serving

• kcal: 529
• Protein: 21 g · Fett/Fat: 14 g · Carbs: 76 g