Classic Italian cuisine meets one of Germany’s most beloved vegetables in this Roman-style pizza bianca (white pizza) with white asparagus, sliced potatoes, ham and cured egg. Typically, the stalks are served in Germany between April and June, alongside boiled potatoes, sliced ham and French Hollandaise (that brunch staple and classic mother sauce of butter, egg yolks, lemon juice and pepper). For this recipe, however, recipe developer Jelena Lozo lets white asparagus take center stage on a pizza.
This airy and slightly thicker-than-Neapolitan dough is an excellent base for loading up (without getting soggy) on sliced potatoes, chopped asparagus and salty ham, all topped with a grated, cured egg yolk. Because the egg is preserved in salt and sugar, it’s safe to eat and adds a burst of rich, salty and nutty flavor, not to mention a vibrant pop of yellow color.
And because there’s no tomatoes on this pie – which means less acidity – the mild and delicate flavors of the white asparagus shines. This may be one of our most German pizza recipes yet, but luckily, you don’t have to be in the country to enjoy this fresh take on some of their classic staples.
