Asparagus and Trout

For the dough

• 375 ml (1 1/2 cup) all-purpose flour
• 7.5 ml (1/2 tbsp.) baking soda
• 125 ml (1/2 cup) light mayonnaise
• 125 ml (1/2 cup) plain yogurt
• 15 ml (1 tbsp.) chives, dried
• 7.5 ml (1/2 tbsp.) parsley flakes
• Salt and pepper

For the toppings

• 290 g (1 bag) of Fruits de mer du Québec trout
• 15 ml (1 tbsp.) olive oil
• 125 ml (1/2 cup) asparagus, sliced
• 30 ml (2 tbsp.) walnuts, chopped
• 100 g brie, sliced
• 30 ml (2 tbsp.) walnut cheese (Rondelé or Boursin)
• 30 ml (2 tbsp.) mayonnaise
• 7.5 ml (1/2 tbsp.) honey
• Salt and pepper

1. Preheat oven to 220 °C (425 °F). Mix all the ingredients for the dough in a bowl and gently knead until it becomes a smooth ball. Use a rolling pin to spread the dough and place on a pizza pan. Set aside for a few minutes.
2. In a nonstick skillet, fry up the trout in some oil. Salt and pepper to taste, then set aside.
3. In a small bowl, stir together the walnut cheese, the mayonnaise, the honey, and the salt and pepper. Spread the cheese mixture on the dough, then top with the trout, the asparagus, the walnuts, and the slices of brie.