Rice and potato pizza with mozzarella, tomatoes and asparagus

Servings: 8
Prep time: 35
Cooking time: 50
  1. Boil the potatoes whole and with the peel. Then peel them, weigh 200 g and smash them. Let it cool.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the mozzarella di bufala into chunks and put it to drain in a colander.
  6. 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.
  7. Sprinkle the pizza with the mozzarella, asparagus and bake again for 5 minutes. Serve freshly baked.