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Pizza bianca with asparagus and cress
35 m active | 3 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 867
  • Fat about 43g
  • Carbohydrates about 92g
  • Protein about 26g
This is needed
This is needed for 4 people
Dough
  • 2 tsp salt
  • 150 g durum wheat semolina
  • 350 g white flour
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 3 dl water
  • 25 g cress, finely chopped
  • 3 tbsp olive oil
Cheesy topping
  • 1 parcel burrata piccola (approx. 200 g)
  • 150 g Mascarpone
  • a little pepper
  • 0.25 tsp salt
  • 1 organic lemon, use grated zest only
Vegetable topping
  • 1 bunch radish, quartered
  • 30 g dried tomatoes in oil, drained, finely chopped
  • 250 g thin green asparagus
  • 2 tsp olive oil
  • 0.25 tsp salt
To bake
  • 25 g cress
  • a little pepper
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And that's how it's done
And that's how it's done
Dough
Mix the flour, semolina, salt and yeast in a food processor bowl. Add the cress, water and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Cheesy topping
Divide the dough in half, shape into 2 balls, flatten both pieces a little. Dust the work surface with semolina and roll the dough into ovals, transfer each pizza base to a tray lined with baking paper. Mix 2 balls of burrata with the mascarpone, mix in the lemon zest, season, spread on top of the pizza bases.
Vegetable topping
Mix the asparagus, radish, tomatoes, oil and salt, spread on top of the burrata mixture.
To bake
Approx. 25 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, immediately add one burrata to the top of each pizza, garnish with cress and pepper.