Pizza - Asparagus

If the sauce is very runny, drain briefly or simmer for a few minutes to thicken so the crust becomes crispier.

Leave a 1–2 cm border free so the crust can rise nicely.

Pat the mozzarella dry from its brine briefly so the pizza does not become watery.

For fresh asparagus, peel briefly depending on thickness and remove the woody ends; if using canned asparagus, drain well.

A preheated pizza stone or a hot baking sheet gives an extra crispy base.

Turn on the grill function briefly at the end if you want more browning on the cheese.