• “Fish should smell like the ocean. If they smell like fish, it's too late.”

  • Scale by scale, We strip off The delicacy And eat The peaceful mush Of its green heart.

  • Give me a good sharp knife and a good sharp cheese and I’m a happy man

Asparagus and Gorgonzola cheese make the perfect topping for a delicious and tasty pizza. The dough is carefully balanced to make two crispy and thin pizzas.

Difficulty: Easy
Serve 2
Preparation time: 10 minutes
Resting time: 1 hour
Cooking time: 20 minutes
Total: 1 hours and 30 minutes
Egg-free; Vegetarian

For the base:
250g (9 oz) strong white flour for bread
1 tsp active dry yeast (or 12g-½oz fresh yeast)
2 tbsp extra virgin olive oil
1 pinch of salt
1 pinch of sugar
Warm water

For the topping:
1 Mozzarella cheese, diced
150g Gorgonzola cheese, diced
1 bunch of asparagus
2 tbsp extra virgin olive oil
Salt and black pepper

1. Dissolve the yeast (dried or fresh) in a little bit of warm water.
2. Sieve the flour in a large and clean bowl; add yeast, oil, salt, sugar. Stir with a fork.
3. Pour half a glass of warm water and start to mix, initially with a fork, then with your hands. Add more water if necessary. Remove the dough from the bowl and continue to knead with your hands for 5 minutes on a well-floured surface to shape the dough into a neat ball, not sticky but simply soft and elastic.
4. Put the ball back to the bowl, cover with a clean cloth and let rise for an hour in a warm and draught-free place. Once the dough has doubled in size, divide the dough up into 2 balls. With a rolling pin, roll each ball out in a pizza base of 26-28cm in diameter (remember the thinner the dough, the crisper the base will be).
5. Clean the asparagus, boil them in salted boiling water for a few minutes. Drain and set aside. Cut into small pieces but leave the tips whole.
6. Place each base on a greased pizza pan (I use a 30cm non-stick pizza pan with holes). Spread Mozzarella, Gorgonzola and asparagus on both pizzas evenly. Season with olive oil, oregano and black pepper. Bake at the highest temperature possible, 240C/475°F/Gas9 for 8-10 minutes (one pizza at a time).
7. Cut the pizza into slices and serve on a wooden board. Bake the second pizza.

NOTE: As for bread, to prevent excessive dryness of the dough, you should put in the oven with the pizza pan, a baking dish with about a quart of water.