- For topping
- 400 grams green Asparagus
- 200 grams Crème fraiche
- 1 egg
- freshly ground pepper
- 1 Tbsp lemon juice
- 200 grams Gorgonzola cream sauce
For the dough, combine the quark, salt, olive oil and egg in the bowl of an electric mixer fitted with a dough hook. Add the flour and baking powder and add knead into a smooth dough. Cover and let rest for 30 minutes.
For the topping, rinse the asparagus, peel the bottom third and cut off the ends. Blanch the asparagus for about 3 minutes in boiling salted water, drain, cool in ice water and drain again.
Mix together the creme fraiche, egg, lemon juice and Gorgonzola until smooth. Season with salt, pepper and nutmeg.
Grease the pizza pan with butter. Roll out the dough on a floured surface into a round, thin crust. Transfer to the pizza pan.
Spread the cheese mixture on the dough and top decoratively with the asparagus. Bake in an oven preheated to 200°C (approximately 400°F) for 25 - 30 minutes. Serve sliced.