Recipe Mini Pizza

INGREDIENTS
For the dough

400 grams flour
220 ml lukewarm water
10 ml (2 teaspoons) olive oil
10 grams (10 tbsp) dry baker's yeast
5 grams (1 pinch) sugar
5 grams (1 pinch) salt
For the white sauce
350 ml whole milk
35 grams white flour
35 grams butter
1 egg
50 grams grated mozzarella cheese
¼ teaspoon of nutmeg
¼ teaspoon of white pepper
Salt, to taste

For the pizzas:

5-6 asparagus spears, sliced
150 grams of goat's cheese
½ sweet onion
A handful of fresh rocket
A drizzle of olive oil

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PREPARATION
Start by making the pizza dough, dissolving the yeast in warm water with a spoonful of sugar. Leave to stand for 10 minutes while it bubbles.

In a bowl, mix the flour with the salt and add the water and yeast mixture when it is ready. Knead for 5 minutes and add the dash of oil. Knead for an extra 10 minutes until you can shape the dough into a ball, and leave it to rest for 1-1:30 hours in a dark, quiet place, away from draughts. It is very important that it is covered so that it does not dry out.

To make the white sauce, start by heating the butter in a frying pan, and when it is bubbling, add the flour and stir until combined. Toast this mixture over a low heat and slowly add the milk while stirring.

Cook this mixture over a medium heat until it comes to the boil. It is important to stir frequently so that it does not stick to the bottom of the pan and burn.

Once it has boiled, add the nutmeg, salt and pepper and stir. Then add the egg, previously beaten, and stir until it is incorporated. Finally, add the grated mozzarella and remove the mixture from the heat.

Once the 1:30h has elapsed, take the ball of dough and divide it into 8 pieces. Leave the pieces to rest for 15 minutes and after this time, shape and stretch each one until the dough is very thin.

Preheat the oven to 200ºC, and when ready, cook the dough for 5 minutes.

Take the dough out of the oven and put the white sauce on top, the sliced onion and asparagus, and some slices of goat's cheese.

Bake the pizzas for a further 10-15 minutes and when they are golden brown, take them out of the oven and decorate them with fresh rocket.