{"id":4731,"date":"2014-06-06T21:00:16","date_gmt":"2014-06-06T19:00:16","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4731"},"modified":"2014-06-06T21:05:06","modified_gmt":"2014-06-06T19:05:06","slug":"green-asparagus-pizza-gruene-spargelpizza","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4731","title":{"rendered":"green asparagus pizza \/\/ gr\u00fcne spargelpizza"},"content":{"rendered":"

\"green<\/a><\/p>\n

this is the ideal pizza during spring time: with green asparagus. you can combine the green asparagus with whatever you like, there are so many combinations i can imagine. this time we had green asparagus with salami,\u00a0bear’s garlic pesto\u00a0and poppy seeds crumble and a second one with green asparagus, bacon (or without), ricotta and fresh herbs.<\/p>\n

most of the ingredients were simple leftovers from other fine dishes we had the days before: asparagus with semolina and poppy seeds<\/a><\/em>, some pesto leftover from pasta with bear’s garlic pesto<\/a><\/em> which can be stored for quite a while and the ricotta is from my first homemade ricotta experiment i made for ricotta gnocchi and for asparagus tart with ricotta, coming very soon on this blog.<\/p>\n

be creative and have fun!<\/p>\n

\"green<\/a><\/p>\n

\"green<\/a><\/p>\n

pizza dough:<\/p>\n

1\/2 tbsp dry yeast
\n250 ml warm water
\n375 g flour
\n2 tbsp olive oil
\n1\/2 tsp salt<\/p>\n

green asparagus with salami, poppy seeds crumble and bear’s garlic pesto:
\n4 green asparagus
\nolive oil
\n1 clove of garlic
\n8 slices salami
\ntaleggio cheese or raclette cheese
\n2 tbsp bear’s garlic pesto
\npoppy seeds crumble<\/p>\n

green asparagus, bacon (or without), ricotta and fresh herbs:
\n4 green asparagus
\n4 bacon slices (optional)
\nolive oil
\n1 clove of garlic
\n4 tbsp ricotta
\ntaleggio or raclette cheese
\nfresh herbs (like spring onion, tarragon, thyme)<\/p>\n

pour the flour in a large bowl, stir in the dry yeast and make a hollow in the middle. pour the warm water, salt and olive oil in the hollow and start to combine all the ingredients with the help of a fork first. then using your hands to knead a compact dough. form a ball, place in the bowl, cover with a kitchen towel and allow to rest and raise to double its size.<\/p>\n

the dough will be enough for 4 large pizzas. quarter the dough and roll each part out to get the pizza. the ingredients above are for one pizza each. so adapt the amount to your liking or try something completely new.<\/p>\n

for the\u00a0green asparagus with salami and poppy seeds crumble pizza prepare the garlic oil first by combining one crushed garlic with a splash of olive oil. brush some of the garlic oil on the first pizza. sprinkle over some of the cheese, asparagus, salami and again some cheese. bake for 12-15 minutes until crisp. finally top your pizza with\u00a0bear’s garlic pesto\u00a0and some of the poppy seeds crumble.<\/p>\n

for the\u00a0green asparagus, bacon (or without), ricotta and fresh herbs use the remaining garlic oil or prepare some new. brush again your pizza with the oil, sprinkle over some cheese, asparagus, optional some bacon and again some cheese. bake for 12-15 minutes until crisp. and top your pizza with ricotta and fresh herbs.<\/p>\n

enjoy!<\/p>\n

**********************<\/p>\n

pizza teig:
\n1\/2 el trockenhefe
\n250 ml warmes wasser
\n375 g mehl
\n2 el oliven\u00f6l
\n1\/2 tl salz<\/p>\n

gr\u00fcner spargel mit salami und mohnbr\u00f6sel:
\n4 stangen gr\u00fcnen spargel
\noliven\u00f6l
\n1 knoblauchzehe
\n8 scheiben salami
\ntaleggio oder raclette k\u00e4se
\nmohnbr\u00f6sel<\/p>\n

gr\u00fcner spargel, bacon (oder auch nicht), ricotta, b\u00e4rlauchpesto und frische kr\u00e4uter:
\n4 stangen gr\u00fcner spargel
\n4 scheinen bacon (optional)
\noliven\u00f6l
\n1 knoblauchzehe
\n4 el ricotta
\n2 el b\u00e4rlauchpesto
\ntaleggio oder raclette k\u00e4se
\nfrische kr\u00e4uter (zb fr\u00fchlingszwiebeln, estragon, thymian)<\/p>\n

das mehl in eine gro\u00dfe sch\u00fcssel geben, die trockenhefe untermischen und in der mitte eine mulde formen. dort hinein das warme wasser, salz und oliven\u00f6l geben und beginnen alle zutaten mit einer gabel zu vermischen. dann mit den h\u00e4nden einen kompakten teig kneten. aus dem teig einen ball formen, zur\u00fcck in die sch\u00fcssel geben, mit einem k\u00fcchentuch abdecken und den teig gehen lassen, bis er seine gr\u00f6\u00dfe verdoppelt hat.<\/p>\n

der teig reicht f\u00fcr vier pizzen. dazu den teig vierteln und jedes viertel ausrollen. die oben genannten zutaten sind jeweils f\u00fcr eine pizza, also passt die menge einfach nach eurem belieben an oder probiert zus\u00e4tzlich andere, neue varianten.<\/p>\n

f\u00fcr beide pizzen zuerst das knoblauch\u00f6l vorbereiten. dazu die knoblauchzehen pressen und mit dem oliven\u00f6l mischen.<\/p>\n

f\u00fcr die gr\u00fcne spargel, salami und mohnbr\u00f6sel pizza zuerst den ausgerollten teig mit knoblauch\u00f6l einstreichen, dann etwas k\u00e4se darauf verteilen, dann spargel und salami und dann noch mal etas k\u00e4se. 12-15 minuten knusprig backen und zum schluss b\u00e4rlauchpesto und mohnbr\u00f6sel dar\u00fcber geben.<\/p>\n

gr\u00fcner spargel, bacon (oder auch nicht), ricotta, b\u00e4rlauchpesto und frische kr\u00e4uter pizza ebenfalls den ausgerollten teig mit knoblauch\u00f6l bestreichen, dann k\u00e4se, spargel, optional bacon und dann noch mal k\u00e4se darauf verteilen. 12-15 minuten knusprig backen und schlie\u00dflich ricotta und frische kr\u00e4uter dar\u00fcber geben.<\/p>\n

guten appetit und viel spass!<\/p>\n","protected":false},"excerpt":{"rendered":"

this is the ideal pizza during spring time: with green asparagus. you can combine the green asparagus with whatever you like, there are so many combinations i can imagine. this time we had green asparagus with salami,\u00a0bear’s garlic pesto\u00a0and poppy … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,10],"tags":[106,139],"class_list":["post-4731","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-spring","tag-asparagus","tag-bears-garlic","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4731"}],"version-history":[{"count":16,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4731\/revisions"}],"predecessor-version":[{"id":4756,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4731\/revisions\/4756"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4731"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}