Light Bismarck pizza with asparagus and egg

Ingredients

For 1 serving

• All-purpose flour75 g
• Active dry yeast2 g
• Asparagus120 g
• Eggs1
• Light mozzarella40 g
• Cooked ham30 g
• Parmigiano Reggiano8 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the 00 flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, put a small pan of water on to boil. Wash the asparagus and snap off the woody base; when the water boils, salt it and blanch for 3 minutes, until tender but crisp; drain and cut into short lengths. Tear the light mozzarella and let it drain.
4. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Top with the mozzarella, asparagus and ham, leaving the centre clear.
5. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 7 minutes, until the edge starts to colour.
6. Crack the egg into the centre, sprinkle with grated Parmigiano Reggiano and bake for another 5 minutes, until the white is set and the yolk still soft. Finish with the oil.