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!

La pizza aux asperges et fontina est considérée par les connaisseurs comme l’une des pizzas les plus délicieuses au monde. La fontina est un fromage italien qui bénéficie d’une appellation d’origine protégée produit au Val d’Aoste, à la frontière avec la France. En 2016 la Fontina a été classée parmi les 26 meilleurs fromages au monde par le Wall Street Journal.

L’asperge est un légume riche en minéraux, vitamines (folate surtout) et gorgé d’eau.
Ingrédients : 1 kg de farine complète ; 600 ml d’eau ; 2 g de levure sèche ; 20 g de sel ; 100 ml d’huile d’olive vierge extra.

Mélanger les ingrédients en ajoutant graduellement l’eau froide jusqu’à obtenir une pâte lisse et homogène. Laisser reposer la pâte à pizza au frigo pendant 24 heures. Façonner des pâtons et les laisser lever pendant 5-6 heures hors du réfrigérateur.

Couper les asperges et les poser sur la sole du four pour 3-4 minutes. Étaler la pâte à pizza et ajouter de l’huile. Faire cuire pendant 5-10 minutes pour avoir une pizza bien croustillante ensuite déposer la fontina et les asperges et voilà! Bon appétit!

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!