Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Pesto
To bake
How it's done
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Dough
Mix the flour, salt, sugar and yeast in a bowl. Pour in the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
Place a baking tray in the cold oven, preheat the oven to 240 °C. Divide the dough in half, shape into 2 balls, flatten a little. On a lightly floured surface, stretch the dough into circles, transfer each pizza base to a sheet of baking paper.
Pesto
Place the pistachios, parmesan, water, oil, lemon zest and juice in a food processor, blend until smooth. Spread half of the pesto over the pizza bases. Top with the asparagus.
To bake
Carefully slide one pizza (incl. baking paper) onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the preheated oven. Remove, top with half of the mozzarella, the pistachios and the pesto. Bake and top the remaining pizza in the same way.
How-tos
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