Make the most of seasonal spring vegetables by adding them to a delicious home-made pizza base. Try this easy spring vegetable pizza recipe which uses Jersey Royal new potatoes, asparagus and peas.
Spring vegetable pizza
Equipment
- Large bowl
- Saucepan
- Baking trays
Ingredients
For the base:
- 500 g strong white flour plus extra for dusting
- 1 tsp easy blend yeast
- 1/2 tsp sugar
- 400 ml tepid water
For the topping:
- 300 g Jersey Royal potatoes sliced thinly
- 75 g asparagus spears trimmed
- 250 g ricotta cheese
- 2 smoked garlic cloves (or just use normal) finely chopped
- 2 tbsp olive oil plus extra for drizzling
- 75 g mange tout sliced
- 75 g peas defrosted if frozen
- 100 g grated mozzarella
- 15 g parmesan cheese freshly grated
- 50 g pea shoots
Method
- In a large bowl, combine the flour, yeast, sugar with ½ tsp salt and 400ml hand hot water (tepid water). Mix into a dough, tip the dough out onto the work surface and knead for 5 minutes until smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave to rise in a warm place for 30 minutes or until it has doubled in size.
- Bring a pan of water to the boil, add the potatoes and simmer for 5-6 minutes until just soft. Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta
- Preheat the oven to fan 200ºC/220ºC/gas mark 7. Dust a couple of baking trays with a little flour. Divide the dough into 4 and roll out or hand stretch as thinly as you can.
- Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas. Then scatter over both the mozzarella and Parmesan cheese and bake for 12-15 minutes until golden and the base is crisp. Serve hot drizzled with extra olive oil and the pea shoots.
Notes
Nutrition
Recipe courtesy of Jersey Royals
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