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1
l. Place a baking stone in the oven, and preheat to 500F (260C) or higher for 1 hour.
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2
Place the roe in a small bowl, and cover with the soy sauce.
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3
Let stand for 30 minutes.
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4
Use a potato peeler to trim the root ends of the asparagus, and cut each piece in half.
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5
Fill a saucepan with water, and bring to a boil.
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6
Cook the root ends of the asparagus in the boiling water for 2 minutes (less if the pieces are on the thin side).
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7
Add the asparagus tops, and cook about a minute more, until just tender.
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8
Pour off the water, and let the asparagus cool.
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9
Slice each piece of asparagus in half lengthwise.
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10
Set aside.
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11
Stretch the pizza dough to a diameter of 12 inches (30 cm).
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12
Spread the mozzarella over the dough, leaving a 1-inch (3-cm) border.
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13
Bake the pizza on the baking stone until the crust is golden and the cheese is bubbling.
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14
Remove the pizza from the oven, and place it on a plate.
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15
Distribute the asparagus, smoked salmon, spinach, and sorrel leaves over the pizza.
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16
Drain the soy sauce from the roe, and distribute the roe over the pizza.
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17
Sprinkle the Dill Oil and extra virgin olive oil over the pizza.
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18
Add black pepper, and serve.
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19
Tips
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20
Another idea is to slice the raw asparagus on a mandoline.
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21
If you do this, your cooking time will be reduced to just a few seconds.
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22
You can make this pizza without the Dill Oil.
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23
Replace the oil with some fresh dill.
