PIZZA-FOCACCIA WITH ASPARAGUS, TOMATOES AND TOMME DE SAVOIE IGP

Hello! Today we end up with a pizza recipe focaccia with tomato asparagus and Tomme de Savoie IGP.

This pizza dough base is my favorite! It’s a thick pizza dough based on olive oil, very soft, that’s why I call this recipe pizza-focaccia because it reminds me of dough focaccia.

This recipe is very simple and infinitely variable. It was a very long time that I wanted to take the time to make a small photo and the arrival of a small collaboration around the Tomme de Savoie is the perfect excuse.

For a little history, for centuries, Savoyard families made butter from cream milk and the rest of the milk was used to make a small cheese, the Tomme de Savoie.
Thus the Tomme de Savoie exists historically in “skinny” version which is in no way the fruit of fashion!
Today, only the real Tomme de Savoie has a Protected Geographical Indication which guarantees the Savoyard origin of milk, of manufacture and ripening. To help you recognize it, a marking of the word “Savoie” on the circumference of the cheese identifies the Tomme de Savoie as a sign of quality. It is a cheese made from raw milk with an optimal ripening time ranging from 30 days to 3 months.

It is a cheese that we particularly like because Mr does not like cheese too strong and it has retained his attention 😉

For this pizza I added tomatoes, asparagus and a little garlic to accompany this cheese and it was delicious!

I leave you with the recipe, you will tell me what you thought about it,

Nice day everyone

ingredients

• Flour – 500g
  Yeast – 1 sachet
  Olive oil – 3 tbsp
  Warm water – 250ml
  Salt – 8g
  Tomato sauce – 2 tbsp
  Green Asparagus – 1 bunch
  Tomme de Savoie PGI – 120g
  Cherry tomatoes – 1 dozen
  Garlic powder – 1 Tsp
  Roquette – 1 handle
  Pitted black olives

Recipe

Prepare the dough:
In a salad bowl, pour the flour, the yeast, the salt and mix
Stir in olive oil and warm water and knead dough 10 minutes
Let the dough rest in a lightly oiled container for 1 to 2 hours
Cook the asparagus in boiling water (about 6 minutes)
Preheat the oven to 200 ° C
Spread the dough on a previously oiled baking sheet
Spread the tomato sauce
Spread Tomme de Savoie, asparagus, cherry tomatoes and black olives
Sprinkle with a little garlic powder
Bake for 20 minutes at 200 ° c
At serving time spread a little rocket on top
Serve lukewarm focaccia with a salad

Enjoy your meal!