Small Pizzas with Goat Cheese and Asparagus

For the dough, place the flour in a bowl and make a well in the center. In a bowl, crumble the yeast with 5 tablespoons of lukewarm water and pour into the well. Stir, sprinkle with flour, cover and let stand in a warm place for 15 minutes.

Add about 350 ml (approximately 1¾ cup) lukewarm water to the flour and knead to a smooth dough. Cover with a tea towel and let rise for 1 hour in a warm place until the dough has doubled in size.

For the topping, rinse the tomatoes and cut into slices. Rinse the asparagus, trim the lower ends at about 1 cm (approximately ½ inch), peel thinly and then cut into 7 cm (approximately 3 inches) long pieces. Cut the goat cheese into slices.

Rinse the lemon in hot water, peel thinly with a peeler and cut into fine strips. Rinse the rosemary, shake dry and chop finely. Cut the parmesan into slices. Mix the lumpy tomato with Provencal herbs and season with salt and pepper.

After the resting period, knead the dough again vigorously and divide the dough into 15 pieces. Roll out the pieces on a lightly floured surface about 1 cm (approximately ½ inch) thick and place on baking tray lined with baking paper.

Spread the tomato sauce over pizza bases and place the tomato slices on top. Top half of the pizzas with the goat cheese and sprinkle with the dried thyme. Top the other half of the pizzas with asparagus and place parmesan on top and cover with the grated mountain cheese. Let the pizzas rest again for 15 minutes.

Bake the pizzas in a preheated oven at 180°C (fan: 180°C, gas mark 3) (approximately 180°F) for 10-15 minutes. If necessary, bake at lower heat so the bottom is crispy.