In the moment fresh regional asparagus is very expensive. I went for 1,6 kg for € 25. One third green and two thirds white asparagus. But absolutely fresh, just harvested early in the morning.
With prosciuto and 2 different kinds of cheese it was a good way to use some of it.
I prepared the pizza dough the evening before and it went in the fridge to rest for 16 hours. 2 dough balls, about 200g each, went in the freezer for an other time.
The asparagus stalks were on the thicker side. I steamed them for 15 min to get them a bit soft.
One part of the grated cheeses was from a shop that sells all kinds of cheeses from the Netherlands. It is own by a Dutch lady. The cheese was made from goats milk. The other was a grated Cheddar from my local supermarket.
Pizza Dough:
450 g flour, 8 g fresh yeast, 1 tsp salt
250 ml water, 1 tbsp olive oil
Topping:
Green and white asparagus, steamed
3 tbsp creme fraiche, 1 tbsp garlic paste
Italian herbs, salt and pepper
Grated goat cheese and Cheddar
3 slices prosciuto, 1 tsp olive oil
Bake at 230C for 20 min.
