If you use a purchased chilled pizza dough, this recipe will take you no more than 20 minutes. Bring it to room temperature and stretch into a large cake. And the filling will consist of fresh asparagus and sweet Italian fountain cheese. To make the crust of the pizza very crispy, bake it on a special pizza warmed stone. If you do not have a stone, heat an inverted baking sheet. Sprinkle the prepared pizza with pesto sauce and sprinkle with red pepper flakes for a more savory, refreshing taste.
Time: 20 minutes.
Trim the stiff tips 220 gr. Asparagus Cut each stalk lengthwise in half, and then across into 5 cm slices. On a piece of parchment greased with vegetable oil, stretch the pizza dough (450 g) at room temperature into a 27 x 37 cm rectangle. Top with asparagus and 1 tbsp. grated cheese fountain. Place the dough (on parchment) on a preheated pizza stone or inverted pan. Bake at 245 ° C until the cake is lightly browned for 12 minutes. Cover cooked pizza with pesto sauce and sprinkle with red pepper flakes.