- 1-2 teaspoons trout roe or other type of roe
- 2-3 tablespoons soy sauce
- 3 asparagus spears (a combination of green and white is good)
- 1 Our Favorite Dough, 9 ounces (260 g)
- 5 ounces (140 g) mozzarella di bufala, shredded
- 2 ounces (60 g) smoked salmon, thinly sliced
- 7-8 baby spinach leaves (alternative: 3-4 regular spinach leaves)
- Sorrel leaves or any baby lettuce leaves
- 1 tablespoon Dill Oil (see recipe below)
- Extra virgin olive oil, for sprinkling
- Freshly ground black pepper, to taste
- l. Place a baking stone in the oven, and preheat to 500°F (260°C) or higher for 1 hour.
- Place the roe in a small bowl, and cover with the soy sauce. Let stand for 30 minutes.
- Use a potato peeler to trim the root ends of the asparagus, and cut each piece in half.
- Fill a saucepan with water, and bring to a boil. Cook the root ends of the asparagus in the boiling water for 2 minutes (less if the pieces are on the thin side). Add the asparagus tops, and cook about a minute more, until just tender. Pour off the water, and let the asparagus cool.
- Slice each piece of asparagus in half lengthwise. Set aside.
- Stretch the pizza dough to a diameter of 12 inches (30 cm).
- Spread the mozzarella over the dough, leaving a 1-inch (3-cm) border.
- Bake the pizza on the baking stone until the crust is golden and the cheese is bubbling.
- Remove the pizza from the oven, and place it on a plate. Distribute the asparagus, smoked salmon, spinach, and sorrel leaves over the pizza.
- . Drain the soy sauce from the roe, and distribute the roe over the pizza.
- . Sprinkle the Dill Oil and extra virgin olive oil over the pizza. Add black pepper, and serve.
- Tips
- Another idea is to slice the raw asparagus on a mandoline. If you do this, your cooking time will be reduced to just a few seconds.
- You can make this pizza without the Dill Oil. Replace the oil with some fresh dill.