Wild asparagus and pate negra ham pizza

Method

1. Sieve the flour and salt onto a work surface or into a large bowl. Dissolve the yeast in a little of the lukewarm water. Create a well in the flour and slowly add the water and yeast a little at a time until a dough forms.

2. Knead for 8-10 minutes, cover with a damp tea towel or cling film and leave to rest (prove) in a warm place for 30-40 minutes. When almost doubled in size, knock back. Sprinkle semolina onto a work surface and roll out the dough into a pizza shape.

3. Warm the olive oil in a pan, add the garlic and shallots, cook until soft. Tip in the diced tomatoes and puree, season with salt and pepper and cook for 15-20 minutes. Remove from the heat and blend to a pulp with a hand blender, stir in the picked oregano and leave to cool.

4. Spread the tomato pulp evenly over the base of the pizza, then arrange the wild asparagus on top together with the diced chorizo. Bake in the oven for 5 minutes.

5. Remove and arrange the slices of ham on top, along with the olives. Sprinkle with the Parmesan, return to the oven and bake until golden brown and crisp (do not over-cook the ham). Remove and serve garnished with the fried quail eggs.

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Ingredients

For the dough

10g fresh yeast
325ml lukewarm water
500g 00 pasta flour
2 tsp Salt
Semolina, for dusting

For the topping

100g extra virgin olive oil
1 garlic clove, finely chopped
2 Shallots, finely chopped
10 plum tomatoes
1 tbsp tomato purée
1 bunch fresh Oregano
1 bunch wild asparagus
50g small chorizo sausage, diced
10 slices Pate Negra ham
20 black olives, stones removed
100g Parmesan, grated
6 quail's eggs, fried, to garnish

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