Summary

Ingredients

For the dough:

• 1 cube yeast
• 1 tablespoon sugar
• 0.5 teaspoon ½ salt
• 0.5 ½ cup milk
• 0.5 ½ cup warm water
• 2 tablespoon olive oil
• 4 cup flour

For the sauce:

• 1 cup sour cream, 20%
• 1 egg yolk
• Herbal salt, nutmeg, pepper, cayenne

For covering:

• 1 bunch asparagus, green
• 300 g mushrooms
• 1 packet frozen peas, small
• 0.5 ½ bunch chives
• 1 handful basil
• 100 g cheese, freshly rated Parmiiano Reiano
• 100 g mozzarella di Buffalo

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Instructions

1. Crumble the yeast cubes in a bowl. Add sugar and salt, stir well. Add milk and water, stir until smooth. Add the oil, stir. Wait 2 minutes. Sift the flour over it and knead everything well to form a smooth dough. Knead well for 10 minutes. Let the dough rise until it has about doubled.
2. In the meantime, peel about the lower third of each asparagus spear and cut it off if it is strawy or hard. Then cut off the heads, cut the rest into pieces about two centimeters long. Fry slowly in a pan with butter over low heat for about 10 minutes, turning over and over again. Now add the asparagus heads and fry for about five minutes. Remove from heat and let cool down.
3. Clean the mushrooms and cut into thin slices.
4. Roll out the dough and place on the well-greased tray. Turn the edges.
5. Now put the sour cream and egg yolks in a small mixing bowl, season with plenty of herb salt, a pinch of nutmeg, pepper and a little cayenne pepper. If you like, you can add turmeric, which will give the sauce a funny yellow color!
6. Pour over the pizza and spread well. The sauce can reach the edge, it doesn`t hurt.
7. Cut the chives into small pieces and distribute evenly on the pizza.
8. Lay the mushrooms on the pizza in three lanes like scales. Leave one lane in between.
9. Spread the asparagus on these two lanes.
10. Spread the peas over the mushroom slices, straight from the freezer without defrosting them.
11. Slice the Parmigiano Reggiano and pour over the pizza. Tear the mozzarella into pieces, spread over the pizza. Finally, put a few dashes of oil on the pizza and sprinkle with dried oregano.
12. Bake at 200 degrees (fan oven) for about 10 minutes. Then switch down to 180 degrees, bake for another 10 minutes and then switch off the oven. Leave the pizza in the oven for another 10 minutes with the remaining heat or until the sour cream and egg mixture has hardened.
13. Take out of the oven, spread the basil leaves over the pizza and let cool.
14. Add a green salad!