Pizza in Piedmont

    Pizza dough
    15 g fresh yeast
    300 ml. tepid water
    500 g strong whitw flour (italian 00 Is good)
    15 g salt(2 teaspoon)
    2 tablespoon extra virgin olive oil

    Whisk together the yeast and the water. In a large bowl, mix the flour, salt, olive oil and then add the water and yeast and form the mixture into a ball. Now knead the dough on a floured work surface. To do this, push the dough backwards and forwards simultaneously with your two hands so that you are stretching it and then pushing it back down into a ball. Put the dough in a bowl and flour the top and cover with clingfilm. Leave to rise for 45-60 minutes. After rising, divide the dough into  6 large tennis ball size pieces and then roll them into thin discs. Top with the ingredients you want to put on the pizza.

    Pizza with wild asparagus and nettles
    2 pieces of dough.
    10-15 wild asparagus(you can also use regular asparagus)
    1 handful of nettles( you can also use other wild herbs or herbs)
    50 g mascarpone
    50 g freshly grated parmesan
    Good olive oil
    Sea salt

    Cut the bottom of the asparagus and throw away , cut the rest of the asparagus into pieces of approx. 5 cm . Length , rinse them in cold water.
    Wash the nettles and chop into slightly smaller pieces.
    Roll out the dough into 2 very thin pizza. ( Approximately 2 – 3mm. Thickness, or as thin as it can be done )
    Spread mascarpone on the 2 pizza and spread out in a thin layer.
    Put then asparagus pieces, nettles and grated parmesan over in an thin layer.
    Put the pizza into a very hot oven , directly on the stone plate and bake for 3-4 minutes. Until it starts to bubble up and get a nice golden surface , crispy base and crust.
    Remove the pizza from the oven, drizzle with a little olive oil and sea salt on top and serve immediately .
    The pizza can also be made with ordinary asparagus or other vegetables like zucchini, eggplant, tomato , nettles can be replaced with herbs like sage, basil or arugula.