Spring Pizza With Asparagus
Pizza with herb hummus and spring vegetables.
- Servings4 Portions
- AllergensMilk, Wheat
- Prep Time30 min
- Rest Time720 min
- Cook Time30 min
A really nice and somewhat different pizza with vegetables that belong to spring. The hummus can be used for lots of other things, but let it be the extra water that is only there to make it easier to spread the hummus on a pizza base. Preferably use fresh herbs for decoration, but it is of course possible to use frozen herbs for the hummus - then keep in mind that frozen herbs take up significantly less space than fresh, so reduce the measure if you go for volume instead of weight. It is perfectly possible to replace the early spring produce with other vegetables, but then remember to cut them into smaller pieces so they are cooked evenly in the oven. Personally, I love asparagus so it is a must to have this on my optimal spring pizza.
This pizza with early spring produce is a little different and thats exactly why you need to try to make it sometime. In this recipe I use real Neapolitan pizza doughwhich is made with tipo"00" flour and in my opinion is clearly the best. However, that dough requires some time to prepare and a little habit to handle before it gets good, so if you want you can of course buy ready-made pizza dough and try the rest of the pizza. I definitely think its worth the time you invest in making real Neapolitan pizza dough but also to be able to cook the pizza in a good way in the home oven (or even better - a special pizza oven such as "Ooni") is very satisfying when it gets good. In my case, I use my normal oven, turned up to the max with the grill activated. I also use a pizza steel that is placed high up in the oven and that can be heated for an hour in the oven. With the help of a pizza spade, I push the finished pizzas into the oven similar to a real pizzeria and the result is really good.
Using hummus instead of a tomato sauce or similar works really well and gives the pizza a different character. I have a little extra water in the hummus so that it is easier to spread on the pizza, but this extra liquid will boil away in the oven. The risk is that it can get a little too dry with these ingredients and if it should be, you can drizzle on a lot of olive oil afterwards, which also contributes a little extra flavor.
You have to think about dividing the asparagus into reasonably large pieces so that they are cooked evenly. This can differ partly due to the size of the asparagus used and also the oven. Some experimentation may be needed to find the right balance here.
|Energy||3598.56 kcal||899.64 kcal||189 kcal|
|Carbohydrates||396.22 g||99.06 g||20.81 g|
|Fat||134.42 g||33.61 g||7.06 g|
|Protein||156.51 g||39.13 g||8.22 g|
|Sugar||24.56 g||6.14 g||1.29 g|
|Salt||18.85 g||4.71 g||0.99 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Clean all ingredients, peel garlic.
- Put all the ingredients in a blender, blend until smooth.
- Take a ball of pizza dough (1/4, approx. 210g) and create a pizza base.
- Spread the hummus on the pizza base and add cheese, feta cheese and asparagus that is divided along.
- Bake in 285°C (550°F) oven on pizza stone or pizza steel for a few minutes.
- Take out the pizza and top with chopped spring onions, finely sliced radish and fresh dill.
- If necessary, drizzle with a little olive oil and season with more salt.