Roasted asparagus and fontina whole-wheat flour pizza

Roasted asparagus and fontina is considered one of the best and most delicious pizzas worldwide. Fontina is a DOP (protected origin) cheese produced in Val D’Aosta, the Italian region bordering France. In 2016, the Wall Street Journal inserted Fontina as one of the 26 best cheeses in the world.

Asparagus are really simple to find in any market. They are also rich in vitamins, fiber and folic acid. Take 1 Kg of whole-wheat flour, 600 ml of water 2 gr of dry yeast 20 gr of salt and 100 ml of EVO oil: mix all the ingredients starting with water and adding the flour gradually (see the pizza dough recipe here).

Let it rise in a fridge for 24 hours. Then make the pizza dough balls and let them rise for 5-6 hours out of the fridge. When you see the dough is ready to be stretched, prepare the asparagus; cut it in slices and put them in the oven just laying them on the refractory floor.

In 3-4 minutes they’ll be ready. Then stretch the pizza dough and add oil. Bake for 5-10 minutes at 300°C/570°F to have a crispy pizza. When it is cooked add fontina cheese and asparagus, your wonderful roasted asparagus and fontina whole-wheat flour pizza is ready. Enjoy!

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