Pizza with Asparagus, Speck and Organic Balsamic Vinegar

Pizza con Asparagi, Speck e Aceto Balsamico Bio

Ingredients for 4 servings:

PIZZA DOUGH

  • 500 g of flour 00
  • 20 g of Yeast
  • 15 g of Salt
  • 2 tbs of extra virgin olive oil
  • 250 ml of warm water
  • 1 pinch of sugar

FILLING

Instructions:

  1. Dissolve the yeast together with a pinch of sugar in a bowl with warm water.
  2. In a large bowl, mix flour, salt and oil, add the yeast dissolved in water and the remaining water. Knead until the mixture becomes compact and soft dough. Place it in a bowl, allow to rest and rise at least 3 hours.
  3. Wash asparagus, remove the hard stem, place in a pot and boil in salted water for 10 minutes.
  4. Roll out the dough until it is 1 cm thick and place it a baking pan previously greased with oil. Add the tomato sauce, sliced mozzarella, asparagus, bacon and flakes of pecorino.

Pizza con Asparagi, Speck e Aceto Balsamico BioPizza con Asparagi, Speck e Aceto Balsamico Bio

5. Bake at 250 ° on the bottom shelf of the oven for 15-20 minutes.

6. Finish with a few drops of extra virgin olive oil and Organic Balsamic Vinegar of Modena. Serve hot.

Pizza con Asparagi, Speck e Aceto Balsamico Bio Pizza with Asparagus, Speck and Organic Balsamic Vinegar
Buon Appetito!