for 4 people

Dough

500 g	white flour
1 ½ tsp	salt
1 tsp	sugar
½ cube	yeast (approx. 20 g), finely crumbled
3 ½ dl	water
1 tbsp	olive oil

Pesto

150 g	salted, roasted pistachios
40 g	grated Parmesan
1 dl	water
1 tbsp	olive oil
1	organic lemon, use grated zest and 1 tbsp of juice
500 g	green asparagus, lower third peeled, halved lengthwise

To bake

50 g	salted, roasted pistachios, coarsely chopped
250 g	Mozzarellas di bufala (buffalo mozzarella), quartered

How it's done

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.

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