Asparagus Pizza with prawns

Name: Asparagus Pizza with prawns
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 250 g Flour; 7-10 Tbsp Salt; 1 TABLESPOON Italian pizza spice; 1 (7 g) Bag of dry yeast; 75 ml Olive oil; 600 g green asparagus; 2 Garlic cloves; 1 small onion; 8 prawns ready to cook (à approx. 25 g); 2 TABLESPOONS Oil; 7-10 Tbsp black pepper; 1 TABLESPOON Lemon juice; 150 g Fresh cream; 1 TABLESPOON dried chervil; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Lemon slices and chervil

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

250 g Flour
7-10 Tbsp Salt
1 TABLESPOON Italian pizza spice
1 (7 g) Bag of dry yeast
75 ml Olive oil
600 g green asparagus
2 Garlic cloves
1 small onion
8 prawns ready to cook (à approx. 25 g)
2 TABLESPOONS Oil
7-10 Tbsp black pepper
1 TABLESPOON Lemon juice
150 g Fresh cream
1 TABLESPOON dried chervil
7-10 Tbsp Flour
baking paper
7-10 Tbsp Lemon slices and chervil

Directions

1
For the pizza dough mix flour, salt, pizza spice and yeast in a bowl. Add 125 ml lukewarm water and 50 ml olive oil and mix to a smooth dough with the dough hooks of the hand mixer. Cover the dough and let it rise in a warm place for about 40 minutes. In the meantime, wash the asparagus and cut off the woody lower ends. Pour into boiling salted water and cook over medium heat for 10-12 minutes. Then carefully pour into a sieve and drain well.
2
In the meantime, peel and finely chop the garlic. Peel and finely chop the onion. Wash the prawns and dab dry with kitchen paper. Heat the oil in a small pan. Fry the prawns, garlic and onions for 3-4 minutes while turning. Season with salt, pepper and lemon juice. Remove from the heat and set aside. Mix crème fraîche, salt, pepper and chervil. Knead dough with floured hands briefly. Roll out to a circle (approx. 28 cm Ø) on a floured work surface. Place on a baking tray lined with baking paper, cover and leave to rise again in a warm place for approx. 15 minutes.
3
Remove from the heat and set aside. Mix crème fraîche, salt, pepper and chervil. Knead dough with floured hands briefly. Roll out to a circle (approx. 28 cm Ø) on a floured work surface. Place on a baking tray lined with baking paper, cover and leave to rise again in a warm place for approx. 15 minutes. Then bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10 minutes. Remove from the oven, first spread with crème fraîche and then cover with asparagus and prawns. Drizzle with 25 ml olive oil. Lower the oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3). Bake the pizza for another 8-10 minutes. Remove from the oven and serve garnished with lemon slices and chervil
4
Then bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10 minutes. Remove from the oven, first spread with crème fraîche and then cover with asparagus and prawns. Drizzle with 25 ml olive oil. Lower the oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3). Bake the pizza for another 8-10 minutes. Remove from the oven and serve garnished with lemon slices and chervil
5
Waiting time approx. 1 hour