Wholewheat pizza with asparagus, provolone cheese and black & green olives
Preparation
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 minutes until it gets smooth. 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 provolone cheese.
Stretch the pizza dough and place it in a baking tray previously greased with oil. Place the provolone and the asparagus on the top. Cook at 220° C for about 15-20 minutes. Once cooked, season with some spoonfuls of the olive spreads.
Ingredients
- 300 gr (2 1/2 cups) of whole wheat flour
- 200 gr (1 2/3 cups) of all-purpose white flour
- 320 ml (1 1/3 cups) of water
- 10 gr (2 teaspoons) of salt
- 20 ml (4 teaspoons) of extra virgin olive oil
- 10 gr (3 teaspoons) of brewer's yeast
Topping ingredients
- 1 bunch of fresh asparagus
- 150 gr (1 1/2 cup) of provolone cheese
- 20 ml (4 teaspoons) of extra virgin olive oil
- 1 tablespoon of black olive spread
- 1 tablespoon of green olive spread
