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For those occasions when you fancy a different kind of pizza. Made with white sauce instead of the traditional tomato base, they’re perfectly complemented by our white ALIATS and the richness provided by its brief aging in the barrel.

If you like vegetable pizzas, you will love this version with fresh asparagus, sweet onion and that spicy touch which rocket leaves provide. An ideal pairing for the floral notes and the fruity background of ALIATS, which make it a fresh and balanced wine that will definitely pair well with the slightly strong notes of the goat cheese.

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For the dough:

400 grams flour

220 ml warm water

10 ml (2 teaspoons) olive oil

10 grams dry baker’s yeast

5 grams (1 pinch) sugar

5 grams (1 pinch) salt

For the white sauce:

350 ml whole milk

35 grams white flour

35 grams butter

1 egg

50 grams grated mozzarella

¼ teaspoon of nutmeg

¼ teaspoon of white pepper

Salt to taste

For the pizzas:

5-6 wild asparagus, sliced

150 grams of goat cheese

½ sweet onion

A handful of fresh arugula

A splash of olive oil


We will start by making the pizza dough. Dissolve the yeast in the warm water with a tablespoon of sugar. Let it rest for 10 minutes while it bubbles.

In a bowl, mix the flour with the salt and add the mixture of water and yeast when it is ready. Knead for 5 minutes and add the drizzle of oil. Knead an extra 10 minutes until you can shape the dough into a ball, and let it rest for 1-1:30 hours in a dark and quiet place, away from air drafts. It is very important that the dough is covered so that it does not dry out.

To make the white sauce, start by heating the butter in a frying pan, and when it is bubbly, add the flour and then stir until both are combined. Cook this mixture over low heat and slowly add the milk while stirring.

Simmer this mixture over medium heat until it boils. It is important to stir frequently so that it does not stick to the bottom of the saucepan and therefore burn.

Once it has boiled, add the nutmeg, salt and pepper and stir. Then, add the egg, previously beaten and stir until incorporated. Finally, add the grated mozzarella and remove the mixture from the heat.

An hour and a half later, take the ball of dough and divide it into 8 pieces. Let the pieces rest for 15 minutes and after this time, shape and stretch each one of them until the dough is very thin.

Preheat the oven to 200ºC, and when it is ready, bake the dough for 5 minutes.

Take the dough out of the oven and put the white sauce on top, the onion and asparagus slices, and a few slices of goat cheese.

Bake the pizzas for 10-15 more minutes and when they are golden, take them out of the oven and decorate them with fresh arugula.

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