Asparagus and Prosciutto Pizza

For the dough: Crumble the fresh yeast with your hands and mix with 250 ml (approximately 1 cup) of lukewarm water. Mix the flour with the salt in a bowl, add the liquid yeast and the oil and mix with the dough hook of a hand mixer until it becomes a smooth dough. On a lightly floured surface knead well with both hands. Form into a ball, put back into the bowl, cover with a cloth and let rise for 1 hour in a warm place. If the dough is too moist, add some more flour, if too dry, add some more warm water.

For the toppings: Meanwhile, peel the bottom third of the asparagus, cut 1 cm (approximately 1/2 inch) off of the bottom end, cut the stalks lengthwise and sear in hot olive oil for 2-3 minutes until the stalks slightly brown.

Rinse the tomatoes and cut into slices. Rinse, trim and cut scallions diagonally into thin rings. Cut the mozzarella into thin slices.

Preheat the oven to 200°C (approximately 400°F).

After letting it rest, vigorously knead the dough again, divide into four parts and roll them into ovals on a lightly floured work surface. With space in between them, lay on metal sheets covered with baking paper. Spread the crushed tomatos on the dough, leaving a margin at the edge. Top with the tomato slices, scallions, asparagus, prosciutto and mozzarella. Season with salt, pepper and oregano and drizzle with olive oil.

Bake in preheated oven on the lower rack until golden brown or for about 25 minutes.

Rinse arugala, remove the tough stalks and shake dry.