by Linh Nguyen

INGREDIENTS (for 8 mini pizzas (Ø approx. 8 cm))

For the dough 

  • 15 g fresh yeast
  • 1/2 tsp sugar
  • 200 g wheat flour (type 550) or spelt flour (type 630)
  • Salt
  • 1 tbsp olive oil
  • Flour to work with

For the topping

  • 50 g frozen peas
  • Salt
  • 100 g green asparagus
  • 200 g young zucchini
  • 100 g grated Parmesan (alternatively Gouda or Emmental)
  • 1 ball of mozzarella
  • 100 g strained tomatoes
  • Pepper
  • 50 g salad rocket


For the dough, dissolve the yeast with 1 pinch of sugar in 100 ml lukewarm water. Mix the flour with ½ tsp salt in a mixing bowl and form a mould in the centre. Add the yeast water and oil and work everything into a smooth dough with the dough hooks of the hand mixer. Knead for 10 minutes on a floured work surface, then cover and leave to rise in a warm place for about 1 hour.

Meanwhile, for the topping, cook the peas in boiling salted water for about 1 minute, drain and rinse with ice cold water. Peel the lower third of the asparagus and cut off the woody ends. Cut the asparagus diagonally into pieces about 1 cm thick. Wash and clean the zucchini and slice or cut into thin slices. Shred the cheese. Cut the mozzarella into small cubes.

Preheat the oven to 220°. Knead the dough again, roll it out on a floured work surface (about 5 mm thick) and cut out circles 8 cm in diameter (e.g. with a glass). Place the small pizza patties on a baking tray covered with baking paper and leave to rise for about 10 minutes. Season the strained tomatoes with a little salt and sugar. Cover the mini pizzas with it and add the vegetables. Season with salt and pepper. Sprinkle with cheese. 

Bake the mini pizzas in the preheated oven (bottom) for 10-15 minutes until golden brown. Bake the remaining pizzas in the same way.

Sort the salad rocket, wash and spin dry. Remove the baked pizzas from the oven and garnish with salad rocket.

Tip: If you don’t want to make the dough yourself or don’t have the time, you can simply use pizza dough from the refrigerated section.

Translated by Joeline O‘Reilly

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