Serves 6
Ingredients
Dough
150ml water
300g flour
5g fresh yeast (or 90g sourdough)
1 teaspoon salt
1 tablespoon olive oil
A pinch of salt
Topping
250g asparagus
A large tomato
100g speck (Italian smoked cured ham)
100g emmental cheese
Salt and pepper
Method
Prepare the pizza dough as standard. Allow to rest for 2 hours or until doubled in size. Meanwhile wash the asparagus and trim the woody ends. Cook them in boiling water for about 10 minutes.
Roll out the pizza dough. Arrange the asparagus in the pizza base, season with salt and pepper. Add the chopped tomato, cheese and smoked ham.
Roll out dough tight to form a log. Slice into 10 pieces. Place the rolls into a baking tray, with the filling facing up. Let sit for 1 hour and bake at 220ºC for 20 minutes or until golden brown.