Ultrathin White Pizza with Scallops, Shiitake and Green Asparagus

Name: Ultrathin White Pizza with Scallops, Shiitake and Green Asparagus
Total time: 25 min
Ingredients: For the Ultrathin Pizza Dough:; 0.15 kg pastry flour; 70 ml water, ice cold; 0.2 g salt; 4 g icing sugar; For the Pizza:; 5 scallops; 5 g Oldenburger Butter salted, min. 81% fat, 200g piece; salt; pepper, freshly ground; 70 ml water, ice cold; For the Garnish:; 40 g shiitake mushrooms, sliced; 40 g green asparagus, steamed and cut into pieces; 25 g spring onions, cut into rings

Source: https://www.oldenburger-professional.com/ultrathin-white-pizza-with-scallops-shiitake-and-green-asparagus

Total time

25 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Ultrathin Pizza Dough:
1.5	kg	pastry flour
700	ml	water, ice cold
2	g	salt
40	g	icing sugar
For the Pizza:
50		scallops
50	g	Oldenburger Butter, salted
		salt
		pepper, freshly ground
700	ml	water, ice cold
For the Garnish:
400	g	shiitake mushrooms, sliced
400	g	green asparagus, steamed and cut into pieces
250	g	spring onions, cut into rings

preparation

Preparation Ultrathin Pizza Dough

Combine the flour with water, salt and icing sugar. Knead the mixture in a paddle mixer for about 5 minutes at a slow speed. Form the dough into a ball by hand, wrap in cling film and let rest in a cool place for half an hour. Then divide into portions of about 200 g each and roll them into thin circles.

Making the Pizza

Cut each scallop into two round slices, lightly fry in Oldenburger Butter and season with salt and pepper, then remove from the heat and set aside. Spread ¾ of the sour cream on the dough. Place on a baking sheet and bake in a pizza oven for 3 minutes at 330°C or in a combi steamer for 5 minutes at 250°C of dry heat.

The Final Touch

Top the pizza with the remaining sour cream, the scallops, shiitake mushrooms and the asparagus. Serve garnished with spring onions.