Summary

Ingredients

For the yeast dough:

• 200 g flour
• 140 ml milk
• 0.5 ½ pack dry yeast
• 1 teaspoon sugar
• 1 teaspoon salt

For covering:

• 250 g asparaus, white
• 50 g cooked ham
• 1 medium tomato (s)
• 100 ml hollandaise sauce, possibly reduced fat
• some leek

Print Recipe Pin Recipe

Instructions

1. Mix the flour, salt, sugar and yeast in a bowl. Pour in the milk and knead with the mixer to form a smooth dough (it shouldn`t stick, it should be easy to remove from the bowl). Then cover and let the dough rise in a warm place for 30-40 minutes until it has about doubled.
2. In the meantime, cook the asparagus in plenty of water (with 1 teaspoon each of salt and sugar) for about 20 minutes, then briefly blanch the leek. Preheat oven to 175 degrees.
3. Knead again vigorously and roll out on a baking sheet lined with baking paper (not too thick, as the dough rises nicely during baking). Now coat the dough with the Hollandaise sauce (Hollandaise legère is also possible) and top with ham, asparagus and leek.
4. Do not place the tomatoes on top until about 5 minutes before the end of baking, otherwise they will be too mushy. Now bake the pizza at 175 degrees (convection) for about 25 minutes.