Make a pizza dough from a mix (we use a mix based on kamut and use 200 grams of flour for 3p) preferably the day before. Add a little portion of squid ink to obtain the black color. Leave the dough in the fridge, wrapped in cling film.
Mix 150 grams of philadelphia light with 3 chopped garlic cloves, chopped fresh basil and a lot of black pepper. Spread this mixture over the pizza dough. Put as many thin green asparagus on the dough as possible. Add black pepper and salt. Cover with thinly sliced mozzarella (200 grams for the whole pizza). Add a drizzle of olive oil. Put in the oven at 180° for 20 mins. Serve with rocket and some balsamic vinegar.