A delicious flatbread topped with zesty mascarpone cream, shrimps and steamed asparagus.
Combine all the dough ingredients with the exception of olive oil in a bowl and stir. Add the olive oil when the dough is starting to come together. Knead for a couple of minutes until smooth and elastic. Place back in the bowl, cover with a towel and let rest for 45 minutes.
Trim asparagus stalks and place in a pot with about 1 cm water. They should be tilted against the wall of the pot, so that only the bottoms of the stalks are in the water and the tips are above it. Place a heat resistant object (like a glass jar) under the asparagus tips to hold them up if the pot is large. Set on medium-high heat and bring to a boil, covered. Steam for 10 minutes from the time the water boils. Remove from the water and let cool, then cut the asparagus lengthways.
Combine the mascarpone, chives, lemon zest, lemon juice and salt and stir.
Roll out the dough into an oblong shape. Lightly grease a sheet pan with some olive oil and transfer the dough to pan.
Spread the mascarpone cream all over the surface of the crust, leaving about 1-2 cm from the edges.
Place asparagus stalks over the mascarpone filling, cut facing down. Add the shrimps.
Bake in the preheated oven at 220°C (430°F) for 10 minutes (fan-forced), or until the crust has taken a golden tone and some of the mascarpone may have browned.