Summary

Ingredients

• 1 packet pizza dough (refrigerated shelf), alternatively tarte flambée dough
• 140 g wild arlic pesto
• 100 g mini mozzarella
• 250 g asparaus, reen
• 100 g cherry tomato (s)
• 25 g parmesan, rated
• 1 pinch (s) pepper
• 1 pinch (s) salt

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Instructions

1. Wash the green asparagus, cut off the ends (approx. 2 - 3 cm) and cut the remaining asparagus into 3 - 4 cm pieces. Halve the mini mozzarella and cherry tomatoes.
2. Roll out the pizza dough and cut out several times with a fork at a distance of 3 - 4 cm, then spread generously with the wild garlic pesto. Next, top with green asparagus, mozzarella and cherry tomatoes as desired. Spread the grated parmesan evenly over the top and season with salt and pepper.
3. Put the pizza in the hot oven for about 20 minutes at 175 ° C top / bottom heat until the dough is nice and crispy and the mozzarella has spread.