for 4 person

Dough

400 g	white flour
100 g	chickpea flour
1 parcel	sourdough powder
1 parcel	dry yeast
1 ½ tsp	salt
4 dl	water
½ dl	olive oil

Pesto

500 g	green asparagus, lower third peeled
1 bunch	basil, coarsely chopped
80 g	grated Parmesan
50 g	hazelnuts
1 dl	olive oil
1	garlic clove, cut in half
½ tsp	salt
a little	pepper

Topping

½ tbsp	olive oil
¼ tsp	salt
a little	pepper
250 g	scamorza, very thinly sliced
50 g	rocket

How it's done

Dough

Mix the flour, sourdough powder, yeast and salt in the food processor bowl. Pour in the water and oil, knead into a smooth, moist dough using the dough hook on the food processor for approx. 5 mins. Cover the dough and leave to rise in the fridge for approx. 24 hrs.

Pesto

Slice off the asparagus tips (approx. 6 cm), set aside. Cut the rest of the asparagus into pieces (makes about 250 g), place in a measuring cup. Add the basil and the remaining ingredients up to and including the pepper. Blend.

Pinsa

Remove the dough from the fridge approx. 1 hr. prior to shaping. Divide the dough in half. On a lightly floured surface, flatten the dough and stretch into ovals, place on two baking trays lined with baking paper.

Bake

Approx. 15 mins. per tray on the bottom shelf of an oven preheated to 240 °C. Remove.

Topping

Heat the oil in a non-stick frying pan, fry the asparagus tips for approx. 5 mins., stirring occasionally, season. Top the pinsas with the pesto, rucola, asparagus and scamorza.

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