Servings:
8
Prep time:
35
Cooking time:
50
INGREDIENTS
- 400 g rice flour
- 500 g tomatoes
- 300 g mozzarella di bufala
- 280 g potatoes
- 10 asparagus
- half a loaf of fresh beer yeast
- extra virgin olive oil
- salt
- dried oregano
INSTRUCTIONS
- Boil the potatoes whole and with the peel. Then peel them, weigh 200 g and smash them. Let it cool.
- Mix the rice flour with the smashed potatoes, a pinch of salt and 200 ml of lukewarm water in which you have melted the yeast. If the dough remains too dry, pour more water.
- Roll out the dough to a 4 mm thickness placing it between two sheets of baking paper. Transfer it (including lower baking paper) to a 20x30 cm rectangular pan. Sealed with kitchen foil and left to rise in a place protected from drafts for 4-5 hours.
- Peel the asparagus, peeling the stalks and leaving the tips intact, then boil them in salted water for 5-6 minutes. Let them cool quickly in cold water and then cut into small pieces.
- Divide the mozzarella di bufala into chunks and put it to drain in a colander.
- Cut the tomatoes into cubes and season them with a pinch of oregano, 2 tablespoons of oil and a pinch of salt, then spread them on the leavened dough and bake at 180-200°C for at least 20 minutes.
- Sprinkle the pizza with the mozzarella, asparagus and bake again for 5 minutes. Serve freshly baked.
