Roman-style Pizza Bianca with White Asparagus, Sliced Potatoes, Ham and Cured Egg

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 centre 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 flavour, not to mention a vibrant pop of yellow colour. 

And because there’s no tomatoes on this pizza – which means less acidity – the mild and delicate flavours of the white asparagus shine. This may be one of our most Germany-inspired 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.

Difficulty

Servings

Makes 1 pizza

Prep Time

30 minutes

(not including egg yolk curing and dough proofing time)
Cook Time

8 to 10 minutes

By Jelena Lozo

Pizza bianca with white asparagus, sliced potatoes, ham and cured egg next to a bowl with cured egg yolks.

Note

If making your dough, be sure to set aside 12 to 24 hours for proofing before you cook – check out our Roman-Style Pizza Dough recipe for tips and techniques. If you can’t get fresh white asparagus, tinned or jarred also works (just make sure to skip step number 2!). This recipe calls for cured egg yolks, which also takes time – we suggest curing them 4 to 5 days before cooking for maximum flavour. 



1. Heat the water in a medium-sized saucepan until simmering.

Dissolve 34 grams of salt in it. Add the sliced potatoes and let them simmer for 20 minutes, until almost fully cooked. Drain and set aside.

2. Chop the asparagus diagonally into 10-centimetre slices and halve the tips lengthwise.

In a medium saucepan, bring the water and the remaining 34 grams of salt to a boil. Add the sliced asparagus and blanch for 1 to 2 minutes; remove them from the heat and drain in a colander under cold water to stop the cooking process. 

3. Melt the butter in the still-warm saucepan; in a medium bowl, mix the pre-cooked asparagus, melted butter and sugar.

Add the finely chopped tarragon to the asparagus mix.

4. Fire up your oven and preheat until the stone reaches 400 ˚C.

You can check the stone temperature quickly and easily with an infrared thermometer.

5. Brush the baking sheet with 13 grams of extra-virgin olive oil.

On a floured work surface, shape your dough by pressing and stretching with your hands from the centre outward until it is about  1 ¼ centimetres thick, or about the size of the baking sheet. 

6. Place the dough on the baking sheet and drizzle the remaining tablespoon of olive oil over the top, then firmly press your fingers into the dough to create dimples while pushing the dough into the corner of the pan.

7. Top with mozzarella, then evenly layer the potato slices and the asparagus on top.

8. Bring the heat of the oven down by reducing the fire to a low flame (if you’re using gas, turn it to the lowest setting, and if using wood, control the flame by closing the chimney baffle).

9. Place your sheet pan at the very front of the oven and cook the pizza for 8 to 10 minutes, or until the top is golden.

Make sure to keep an eye on it as it bakes, and rotate the tray every couple of minutes to ensure an even cook.

10. Take the pizza out of the oven once it’s finished cooking.

Top with sliced ham and grated egg yolk, cut, serve and enjoy!

White asparagus Pizza al taglio 7

Jelena Lozo

Self-taught chef Jelena Lozo has a passion for gastronomy, top-notch ingredients, true craftsmanship and a slight obsession with dough and fermentation. Whether it's breaking down a wild boar from scratch, fermenting kimchi by the gallon, inventing the perfect pizza dough recipe or picking grapes in the Moselle valley, Jelena loves food and shares her enthusiasm online 

Recommended Products

1 / 1