Ingredients
Basic pizza dough for 10 pizzas
- 1200 g flour type 00 suitable for pizza
- 700 g water
- 30 g salt
- 14 g dry yeast
Toppings
- 200 g Ardo Green asparagus
- 200 g Ardo White asparagus
- 200 g Ardo Small broccoli florets
- 100 g Ardo Spring onions
- 100 g Ardo Edamame soya beans
- 100 g Ardo Red onion slices
- 50 g Ardo Scandinavian-style herb mix
- 500 g sour cream
- 300 g smoked salmon
- 100 ml olive oil
Allergens
Gluten
Milk
Soy
Preparation
- Knead the dough ingredients into an elastic mixture. Allow to rise until the volume has doubled. Divide into 10 sections and make balls. Allow to rise again. Form a thin base (without a rolling pin).
- Steam the asparagus, broccoli and Edamame soya beans briefly and allow them to cool.
- Cut the asparagus into small pieces.
- Cover the pizza base with the sour cream and finish with the various vegetables, spring onions and red onions.
- Mix the Scandinavian-style herb mix with the olive oil.
- Cut the smoked salmon into cubes.
- Bake the pizza in a hot oven on a fireproof stone.
- Top off the baked pizza with the smoked salmon and herb oil.
Ardo products used in this recipe
