Whole wheat flour pizza with asparagus, provola cheese and black&green olives spread

  • Whole wheat flour 300g
  • All purpose white Flour (00) 200g
  • Water 320g
  • Salt 10g
  • Extra virgin olive oil 20ml
  • Brewer's yeast 10g

Topping ingredients

  • Asparagus 1 bunch
  • Provola cheese 150g
  • Extra virgin olive oil 20ml
  • Black olive paté 1 Tbsp
  • Green olive paté 1 Tbsp

3,90 €

Enriched with Bioitalia extra virgin olive oil to get the utmost sensorial experience from the olives we used. Its taste is slightly bitter and spicy.

6,54 € 7,69 € -15%

Out of the southern Italy regions and the best selection of organic oil varieties the Bioitalia oil is born. Their origin is guaranteed by a system that follows the product from the field to the table: the certified chain.

3,90 €

Enriched just adding Bioitalia extra virgin olive oil to have the utmost sensorial experience of the olives used. Its taste is pleasant and delicate.

Pour the flours and the salt in a bowl. Create a “well” in the center of the flour mix and crumble the yeast. Pour into it half water and start kneading it. Add the oil and little by little the remaining water. Knead the dough for about 15-20’ until it gets smooth and omogeneus. Leave it to ride for about 1 hour and a half.

Meanwhile, clean the asparagus removing the hardest parts, boil them in salted water for about 3’ minutes. In a big sauce pan, pour a drizzle of oil and souté the asparagus with a pinch of salt and pepper. Chop the provola cheese.

Stretch the pizza dough and place it in a baking tray previously greased with oil. Place the provola and the asparagus on the top. Cook at 220° C for about 15-20’ minutes. Once cooked season with some spoonfuls of the olive patés.


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