Sourdough Pizza with Asparagus, Rhubarb Sauce and Mint
Since I started experimenting with sourdough, I thought it could be tasty to have a sourdough pizza. I just added more flour avoiding the sour taste and to much leavening. The result was very good, I love the crunchy polenta taste of the dough!
For 4-6 persons
- 600 g flour (I mixed sweet corn and rice flour with 1,5 tbsp of xanthan)
- 100 g sourdough levain
- 12 g salt
- 50 ml olive oil
- 500 g rhubarb
- 1 tbsp vinegar (raspberry works fine)
- 1 tbsp honey
- 400 g green asparagus, thinly shaved
- 200g creamy goat cheese
- 3 spring onions
- a handful cherry tomatoes
- 10 mint leaves
- lemon peel
Weigh 100g of levain in a large bowl (never use metal when working with sourdough). Dissolve it in warm water and add 600g of flour (here sweet corn and rice mix), 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° C. 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.
Created - Vor 2 Monaten
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