Thin asparagus and pork belly pizzas
Total time1 h 10 min Preparation and possible waiting 40 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 10 min Preparation and possible waiting 40 min · Cooking 30 min How this time is calculated
Preparation and possible waiting: 40 min · Cooking: 30 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 11 tags
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Recipe characteristics
Main course
Lunch
1 to 2 hours
Method
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Mix 400 g flour with water, 30 ml oil and 3 g salt. Knead until smooth; no yeast is used.
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Brown halved garlic in 15 ml oil, add tomato sauce and oregano and cook for 5 minutes.
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Trim asparagus, cut into 1 cm slices and sauté in 30 ml oil with 1 g salt for 3 minutes.
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Divide dough into four and roll thinly with 50 g flour. Put on baking parchment on two trays and add tomato sauce, asparagus and mozzarella. Bake at 200°C for 20 minutes, swapping trays halfway.
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Cook pork belly on both sides in a pan until cooked and golden, about 5 minutes. Halve slices and serve four half slices over each pizza with basil and parsley.
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