Asparagus is fabulous on pizza and it seems to work better with a white topping. Crème fraiche is perfect: the tanginess contrasts well with the sweetness of the onions, fresh and nutty asparagus and salty bacon.
Serves 2-4
Makes 2 medium pizza bases
Pizza Base
- 300g strong white bread flour
- 1 teaspoon salt
- ½ teaspoon sugar
- ½ teaspoon quick yeast
- 1 tablespoon oil
- 210ml water
Toppings
200g crème fraiche
- 6-8 spring onions, thinly sliced diagonally
- 10-12 medium-thick asparagus spears (or double the amount of very slender spears or sprue)
- 1-2 teaspoons vegetable/olive oil
- 50-60g smoked bacon lardons
- 100g grated Edam cheese
- Coarsely ground black pepper
You will need 2 baking trays lined with greaseproof paper
Combine the flour, salt, sugar and yeast in a roomy bowl. Use the fingertips of one hand to incorporate the oil and water.
Knead the dough with both hands until smooth and silky for around ten minutes or so: it’s very therapeutic!
Leave the dough to prove until virtually doubled in size and feels nice and bouncy.
Turn it onto a lightly floured board and knead again briefly. Divide it into two.
Roll each piece into a ball. Roll both balls into thin discs.
Transfer them to the trays.
Prove for another 30 minutes before adding the toppings.
Preheat the oven to 200C (fan oven) or equivalent
Spread the crème fraiche over the bases. Scatter with the onions. Halve the asparagus spears vertically and toss lightly in the oil. Arrange the spears cut side down on top.
(If you prefer, you can cut the asparagus into slices or chunks.)
Scatter over the lardons and cheese. Grind over some pepper.
Bake for 8-10 minutes or until the cheese is melting and the asparagus is slightly charred.