Spring pizza is stuffed with asparagus, air-dried ham and cherry tomatoes. The secret of taste lies in the fresh basil oil.
The approach of summer also means digging out popular pizza ovens.
The best pizza is, of course, made from seasonal delicacies, this time the surest sign of spring, asparagus, which is classically combined with air-dried ham.
The crispy pizza is crowned with fresh herb oil, which is added to the hot pizza just before serving. The herb oil suitable for pizza is made from basil, but you can also add your own favorite herbs. Try thyme, rosemary or mint, for example.
Parsapizza
Pizza base
2.5 dl of water
25 g of yeast
0.5 teaspoons of salt
about 5 dl of wheat flour
2 tablespoons olive oil
Topping
crushed tomatoes
grated mozzarella
fresh asparagus
air-dried ham
cherry tomatoes
Basil oil
1 pot of fresh basil
1 dl olive oil
a pinch of salt
1. Soak the yeast in warm water.
2. Add salt and half the flour. Mix until smooth.
3. Add the remaining flour to the dough by hand, so that the dough forms a good stick.
4. At the end, add the olive oil and flour as needed. The dough is meant to knead a ball that comes off your fingers effortlessly.
5. Raise the dough under a cloth in a draft-free place for 45 minutes.
6. Stretch the dough over the baking paper on a baking sheet.
7. Add the fillings, except for the air-dried ham, over the pizza and bake at 250 degrees for about 10 to 15 minutes. While frying, make the basil oil smooth by mixing it with a stick blender.
8. Add air-dried ham and basil oil over the fried pizza. Serve.