Asparagus Pizza.

Asparagus Pizza with Sauce Hollandaise. The thing I’ve been talking so much about recently. In my opinion one of those things you start eating and don’t stop until your body just can’t handle it anymore. It’s way too good.

There are two ways of doing this:

First, you can put the hollandaise on your pizza instead of your usual tomato sauce, but i recommend adding some cream to the sauce before, for reducing the risk of it breaking in the heat of the oven.
The second possibility is in my opinion a lot better. You just bake your pizza with a simple tomato sauce, just how you do it usually and top it with a generous spoon (or two) of hollandaise. That way the sauce is still perfect and I think it goes very well with the tomato/cheese/asparagus flavour.

I know, this is probably not the diet-friendliest dish, but you don’t have to make it every other night. Eat it when you’re craving to really feast and you’ll be more than happy about it.

Pizza crust recipe adapted from Annie’s Eats.

Ingredients

2 cups of pizza sauce

1 cup of sauce hollandaise

2 cups of shredded mozzarella cheese

a handful of white asparagus (you can also use green)

1/2 cup warm water (about 110°)

1 envelope (2 1/4 tsp.) instant yeast

1 tbsp. sugar

1 1/4 cups water, at room temperature

2 tbsp. extra-virgin olive oil

4 cups bread flour

1 1/2 tsp. salt

olive oil for greasing the bowl

Put warm water, yeast and sugar in a small bowl and let stand for about 5 minutes in a warm place. Mix flour and salt in the bowl of a stand mixer and while having the dough hook on low speed slowly add yeast mixture, olive oil and the remaining water. Knead until the dough is elastic and smooth, about 5-7 minutes. Oil a big bowl and put the dough ball in it. Let rise in a warm place for about 1 hour, knead and let rise for another 30 minutes until you use it.

To bake, preheat your oven to 400 degrees. Divide the dough in two equal pieces, set one aside, and press down on the other one until it is your desired size. Top with pizza sauce, mozzarella and asparagus and bake for about 12 minutes. Slice and serve topped with a generous spoon of hollandaise sauce.