Pizza bianca with asparagus and cress

Ingredients

• 350 g white flour
• 150 g durum wheat semolina
• 2 ½ tsp salt
• ½ cube yeast (approx. 20 g), crumbled
• 50 g cress
• 3 dl water
• 3 tbsp olive oil
• 1 parcel burrata piccola (approx. 200 g)
• 150 g mascarpone
• 1 organic lemon
• a little pepper
• 250 g thin green asparagus
• 1 bunch radish
• 30 g dried tomatoes in oil
• 2 tsp olive oil