Yesterday was such a gorgeous spring day here. For the first time this year we could bike without our jackets on. We took advantage of the beautiful weather and were out pretty much all day. We went out for lunch, for ice cream and just biked around the city feeling the sun on our skin. Since the weather is quite temperamental here, if it’s sunny and warm you go outside and enjoy it. No question about it because you don’t know when you’ll have another day like that. And of course the whole city was out. People were laying in the park and having BBQs. The cherry trees are blooming. On the weekends I try to be more active on Snapchat, especially if the weather is nice. So if you would like to get a peek of Amsterdam, you can add me: cravingsinams.
I could eat pizza at any time of the day and now that spring is here, why not a breakfast pizza that screams of spring? It’s perfect to make on the weekend. For the sauce, I made it with Greek yogurt, spices and olive oil. The only cheese I added was thinly sliced Parmesan.
This recipe makes 2 small pizzas. I used a 23cm cast iron skillet.
For the dough:
3.5grs of dry yeast
1/2 cup of warm water
Pinch of sugar
1 tablespoon of olive oil
Pinch of salt
1 1/3 cups of all-purpose flour
For the Greek yogurt sauce:
120grs of Greek yogurt
Pinch of garlic powder
Pinch of cayenne
Pinch of celery salt
2 teaspoons of olive oil
For the toppings:
¼ cup of blanched edamame
6 asparagus, thinly sliced (I sliced the tips in half lengthwise)
4 slices of Parma ham, broken into pieces
20grs of parmesan, thinly sliced with a knife or grated
Start by making the pizza dough; place the warm water, yeast and sugar in the bowl of the stand mixer. Let it stand for 5 minutes.
After the 5 minutes have passed, add the flour, salt and olive oil. Knead on low speed for 5 minutes using the dough hook attachment. If the dough is too sticky, just sprinkle a bit more flour and let it knead for 1 extra minute.
Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.
Once the hour is up, place your skillet in the oven and preheat it to 230C/446F.
Mix all of the ingredients for the Greek yogurt sauce.
Place your dough in your floured working area. Divide it into 2 equal pieces. Roll out one piece about the same size as your cast iron skillet. Once your oven is hot, remove the skillet (use gloves). Pour about 1 ½ tablespoons of olive oil into the skillet and swirl it around so it covers also the edges.
Place the dough in the skillet, spread half of the yogurt sauce and add half of the asparagus, edamame, ham and Parmesan. Separate the egg white from the egg yolk in two small bowls. Only add the egg white in the middle of the pizza.
Bake for 15 minutes. Then remove the pizza from the oven and place the egg yolk on top of the egg white. Bake it for an extra 3 minutes.
Remove from the oven and repeat for the remaining piece of dough. I suggest you share this one while the other is in the oven.