Sourdough pizza with asparagus, rhubarb sauce and mintsince i...

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
• 200g creamy goat cheese
• 3 spring onions
• a handful cherry tomatoes
• 10 mint leaves
• lemon peel

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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 f

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