FOR THE DYE, put lukewarm water, yeast, sugar, salt in a bowl and stir with a whisk or with your hands until the yeast has dissolved. Add 4 tablespoons of flour and mix with your hands until a loose dough forms. Add remaining flour and continue to stir and knead until a smooth dough is formed. Cover and let rise a warm (not hot!) Place without drafts for an hour.
170 ml lukewarm water, ½ Packet of dry yeast or ¼ packet of fresh yeast, ½ tbspn Raw cane sugar, 1 tbspn Salt, 250 g Flour
NOTE: Yeast bacteria do not like it too hot or too cold. Always choose a medium, warm temperature.
While the yeast dough is rising, process asparagus. To do this, take an asparagus spear in your hand and hold it at the end. With the other hand, bend until the asparagus breaks. Cut asparagus spears in half once and then quarter them again.
250 g green asparagus
TIP: Freeze asparagus ends and cook them in a vegetable soup, for example. This way, nothing is wasted.
After the rising time, transfer the dough to a floured work surface and knead well again with your hands. The dough should have a smooth, firm consistency. Transfer to a surface and roll out with your hands or a dough roller to form a pizza crust.
Now preheat oven to 200 degrees convection or pizza level.
Place asparagus in a dish and mix in 1/3 of the pesto until asparagus is evenly coated.
125 g Basil pesto
Spread the remaining 2/3 of the pesto on the pizza base. Spread asparagus and zucchini strips evenly on top.
1 Piece small zucchini, optional 100g mushrooms to taste
Place in the oven and bake for 20 minutes, until the rolls are really nice and crispy browned on the surface.
Remove from oven, let cool briefly, portion and finish with cashew mayo.