Pizza with asparagus, parmesan cheese, scallions and truffle oil
Just like everyone else on this planet (pretty sure this is an accurate number), I absolutely LOVE pizza, but to my great horror I just discovered that while I have shared many pizza recipes on the blog (find them right here!), then they have all been healthified versions! While I love the healthified versions of pizza as well and especially love how they make it possible to have pizza a lot more often, then I just cannot have a foodblog and not have a traditional pizza recipe with a proper crust, I mean come on?! ;)
I made the pizza earlier this week and it just turned out so good that I had to share it with you guys! I am absolutely obsessed with both the crust and the toppings, it was so delicious that I am semi crying right now because it is long gone and I am getting hangry just looking at the photos. Haha the struggle of being a foodblogger ;)
The toppings are inspired by this recipe that I have been eying for a while and when I bought a whole bunch of asparagus to make my ‘Spring is here‘ rice paper rolls earlier this week, I just knew that I had to give this pizza a try with the leftover asparagus! I am so glad I did, because wowza it is good! I need to make this pizza again at least a couple of times before asparagus season is over!
25 grams (0.88 ounce) baker’s yeast (block) or 1 tablespoon dry yeast
2 1/2 deciliter (1 cup) lukewarm water
3 tablespoons oliveoil
1 teaspoon sea salt
350 grams (10.5 ounces / 0.66 pounds) tipo 00 flour*
200 grams (7 ounces / 0.44 pounds) wholewheat flour
*I think you should be able to sub it with wheat or spelt flour, but of course with a bit different result.
300 grams (10.5 ounces / 0.66 pounds) asparagus
200 grams (7 ounces / 0.44 pounds) grated mozzarella cheese
A little olive oil
sea salt + freshly ground pepper
Truffle oil – optional
*Not sure how much I used, I grated it directly onto the pizza crust and completely forgot to measure how much, sorry! I grated until the crust was covered with a fine layer, but simply adjust the amount to your liking, you can always add more after it has been baked if you didn’t add it enough to begin with.
The toppings are inspired by Smitten Kitchen
- Start by dissolving the yeast in bowl with the lukewarm water. Add the olive oil and the salt + the flour little by little while stirring. When you have stirred and kneaded the dough as much as possible while in the bowl, take out the dough and place it onto a lightly floured surface and knead it into a homogeneous ball. Make sure to knead it for at least a couple of minutes.
- Wash the bowl you used for the dough and then pour in about 1/2 a tablespoon of olive oil. Place the dough into the bowl and turn it until it is covered in olive oil. Cover the bowl and set it aside to rise for at least 1 hour.
- Preheat your oven to 250 c / 500 f with the baking tray in the oven.
- Prep the asparagus by washing them and then use a vegetable peeler to slice the asparagus and create thin asparagus shavings. Repeat until you have used all the asparagus. Then place the shaved asparagus in a bowl, add a little olive oil, sea salt and freshly ground black pepper, gently toss it until the asparagus is lightly coated in the oil.
- Roll out the pizza dough and add the grated parmesan cheese, the mozzarella cheese and the asparagus. Add the pizza dough to the warm baking tray lined with baking paper and bake it at 250 c / 500 f for about 10 minutes or until the crust is crips and lightly golden.
- Top the pizza with the sliced scallions and a little truffle oil (optional) and serve right away, enjoy!