Sourdough pizza with asparagus, rhubarb sauce and mintsince

Zutaten

• 600 g flour
• 100 g sourdough levain
• 12 g salt
• 50 ml olive oil
• 500 g rhubarb
• 1 tbsp vinegar
• 1 tbsp honey
• salt
• rosmary
• 400 g green asparagus, thinly shaved
• 200 g creamy goat cheese
• 3 spring onions
• a handful cherry tomatoes
• 10 mint leaves
• lemon peel

Ähnliche Rezepte

Express-tortilla-pizza

Zubereitung

• Weigh 100g of levain in a large bowl. Dissolve it in warm water and add 600g of flour 1,5 tbsp xanthan and oil Mix it with your hands until no dry lumps are left.
• Leave it covered for an hour. Add 10g of sea salt and mix it in. Let the dough rise for 2-4 hrs.
• Peel the rhubarb with some rosemary, chop and cook until tender. Season with vinegar, salt, pepper and honey.
• Heat the oven to 240° . Finely cut the spring onions. Chop the mint and mix with cheese and lemon peel.
  
• Roll out the dough on a polenta floured space into 4 pieces and bake for 5-10 Min. Cover with rhubarb sauce, shaved asparagus, tomatoes and mint cheese. Bake for about 10 more minutes.

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