Last Saturday I was lazy and I didn't have any culinary ideas. When I asked my children what they would like for dinner, they answered "Pizza!". Strangely enough, this rarely happens nowadays. Unfortunately, they couldn't agree what should be on the pizza. I made the decision – otherwise I would have to add every kind of meat, ham, some shrimps and half a vegetable market.

Recently, asparagus spears have become a permanent product in my kitchen, so I decided that they would be the main ingredient of my pizza. I added to them some salami, two kinds of cheese and black olives. At first sight it is an unconventional combination, but it was surprisingly tasty. It was so yummy that my impressed daughter forgot to cover everything with ketchup.

Ingredients:
ready pizza base
1 tin of tomatoes (cubed)
half an onion
3 cloves of garlic
2 tablespoons of oil
1 tablespoon of butter
1 teaspoon of dried oregano
150g of sliced salami
bunch of green asparagus spears (about 12 pieces)
150g of grated mozzarella cheese
50g of grated emmenthal

black olives
salt and pepper

Melt the butter in a frying pan. Fry the diced onion and garlic. Add the tomato and oregano, spice it up with salt and pepper and stew for 15 minutes. The sauce should be quite thick. You can blend it if you don't want any tomato pieces in the sauce. Clean the asparagus spears, remove the lignified parts and blanch for 3-5 minutes in lightly salted water. Drain them and leave for a while.
Heat the oven up to 200C. Cover a baking sheet with baking paper.
Put the pizza base onto the baking sheet and bake for 5 minutes. Spread the partly-baked base with the tomato sauce and put the slices of salami on top. Sprinkle with half of the mozzarella cheese and all of the emmenthal cheese. Arrange the asparagus spears and sprinkle with the rest of the mozzarella cheese and slices of the olives. Bake for 15 minutes.

Enjoy your meal!

Try also
June breakfast
Our New Year's Eve homemade pizza
Tart with chorizo and leek