Asparagus, Avocado and Rocket Pizza
For the dough:
- 1 tsp instant dry yeast
- 4-5 cups bread flour
- 1 cup water
- 30 ml olive oil
- 1/2 tsp granulated sugar
- 1 tsp fine salt
- 500g fresh buffalo mozzarella, cubed
- 1 ripe avocado, thinly sliced
- 80g rocket
- 100g asparagus, cut into ribbons with a vegetable peeler
- 50g pistachio nuts, roughly chopped
- juice from ¼ lemon
- extra virgin olive oil
- flaky sea salt
- freshly grated black pepper
To make the pizza dough, add the yeast, sugar and salt to the lukewarm water, then continue adding flour until the mixture comes together (you may need a bit less/more than stated depending on the moisture content of your flour). Turn the dough out on a floured surface and knead for 8-10 minutes until smooth and the dough springs back when poked. Place the dough in a lightly oiled bowl, cover with cling wrap and leave to rise in a warm place until doubled in size.
Turn the oven on maximum heat (230°C). Take the pizza dough out of the bowl and divide into four, then roll into balls and roll out on a floured surface.
Ladle the sauce on top of the pizzas, and then cover with mozzarella. Drizzle a bit of olive oil on the crust for flavor and bake in the oven for 10-15 minutes, until golden and crispy. Remove from oven and allow to cool for a bit.
In a bowl, combine the sliced avocados, asparagus, rocket, pistachios, salt, pepper, lemon juice and a good drizzle of extra virgin olive oil. Place on top of pizza, slice and serve.
Recipe and image courtesy of Anett Velsberg.