This cheerful plate cake is delicious for warm summer evenings! With the homemade pizza base, asparagus and potato you can turn dinner into a party. If you can’t find white asparagus, just use only green asparagus. You can of course make the pizza dough in the cooler morning hours, or even the night before.
Ingredients
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150 g white asparagus
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150 g green asparagus
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400 g potatoes
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400 g celeriac
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200 g soy yogurt
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10 g chives
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250 g plain flour
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150 ml lukewarm water
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4 tsp olive oil
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1 tsp dried instant yeast
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1 tsp salt
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½ tsp sugar
Preparation
1. Mix the yeast with the sugar and salt in a large bowl and add the lukewarm water and half of the olive oil to the mixture. Gradually add the flour and stir until stirring becomes too heavy, then knead. Knead the dough for about 10 minutes until you have a smooth cohesive dough.
2. Shape the dough into a ball and place it in a bowl, pour the remaining olive oil over it and cover with a slightly damp tea towel. Place the bowl in a warm place and let the dough rise for 1.5 hours.
3. Preheat the oven to 250°C.
4. Peel and cut the celeriac and potatoes into wafer-thin slices using a cheese slicer or mandolin. Cut the tough bottoms off the green and white asparagus and cut them in half lengthwise.
5. Finely chop the chives and mix together with the soy yogurt in a bowl. Season with salt and pepper.
6. Roll out the pizza dough on a floured work surface and place the rolled out dough on a baking tray lined with baking paper.
7. Divide the yogurt-chive mixture over the pizza base and place the slices of celeriac and potato on top of it in an overlapping manner. Then divide the asparagus over it and bake the pizza in the preheated oven for 15-20 minutes until golden brown.
8. Remove the sheet cake from the oven and cut into pieces.
This recipe is part of the #zokanhetook campaign. For more vegetable inspiration, look at zokanhetook.nu.
Number of persons
4
