Ingredients for 6 people:
For the yeast dough:
250 g flour
1 packet of dry yeast
1/2 teaspoon salt
175 ml water
2 tablespoons olive oil
For the topping:
1 kg green asparagus
salt
2 anchovies (pickled in salt, from the jar)
250 g chunky tomatoes (from the package)
pepper
4 tsp oregano (dried)
2 tablespoons capers
40 g black olives, pitted
300 g mozzarella
2 tbsp freshly grated parmesan
Preparation:
1. Mix flour with dry yeast and salt in a bowl. Add water and olive oil. Mix everything with the dough hook of the hand mixer to a smooth dough. Dust dough with a little flour and let rise, covered, for about 40 minutes.
2. Peel the lower third of the asparagus spears, cut off the ends generously. Rinse asparagus and blanch in salted water for about 2-3 minutes. Drain, rinse with cold water and drain well.
3. Carefully rinse anchovies and pat dry. Chop the anchovies finely. Chop
Tomatoes with salt, pepper, oregano, capers and anchovies.
4. Knead dough briefly and roll out on a greased baking sheet. Spread dough with tomatoes, leaving a small border. Top with asparagus and olives on top. Slice mozzarella and place on top. Sprinkle with parmesan.
5. Bake in the preheated oven at 200 degrees (gas: level 3-4, convection oven: 180 degrees) for approx. 20 minutes.
minutes.
Preparation time approx. 1 hour
Nutritional values per serving approx.:
Calories: 391
joules: 1632
Protein: 18,9 g
Fat: 18,5 g
Carbohydrates: 36 g
(FoodCentrale by ddp images)
