Spring means to us: asparagus on everything! For this light spring pizza you use green asparagus, which you cut into thin slices with a vegetable peeler. Smart huh?
For these pizzas we use two ready-made pizza bases with cauliflower from Magioni. Easy, and that way you get extra veggies inside. Of course you can also use a regular pizza crust or make it yourself.
And speaking of extra vegetables: delicious with these spring pizzas is a simple salad of some watercress with lemon and olive oil. Now a beautiful spring day, a sun and a bench in front of the door…
> Also useful info: Mr. Vino tells: this is how you combine wine and asparagus
This is how you make these spring pizzas
Preheat the oven to 220 degrees.
First blanch the peas briefly in boiling water: about three minutes. Scoop them out, hold them under the cold tap and let them drain.
Wash the asparagus and cut them into thin slices with a vegetable peeler. This works best if you lay them flat on a cutting board. Hold the asparagus with your fingers as you go over them with the vegetable peeler.
Grate the zest of the lemon and set it aside. Cut the lemon in half and squeeze one half over a bowl. Add four tablespoons of olive oil, some salt and pepper and whisk together to form a dressing. Set aside.
Brush the pizza bases with a tablespoon of olive oil. This ensures that any moisture from the vegetables does not penetrate too much to the bottom. We don’t want soggy pizza!
Spoon the mascarpone on top and spread it out. Then cover the pizzas with some slices of zucchini and drape some of the shaved green asparagus on top. Grind over some black pepper, a pinch of salt and place in the oven for 10 to 12 minutes, until the pizza bases are golden brown on the edges.
Sprinkle the spring pizza with the peas, some mint leaves and the lemon zest. Mix the watercress with the lemon dressing and serve with the pizzas.