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.

Jersey Royal Spring pizza
(© Jersey Royals)
Jersey Royal Spring pizza
Print Recipe
Nutrition Facts
Spring vegetable pizza
Amount Per Serving
Calories 816 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 54mg18%
Sodium 288mg13%
Potassium 693mg20%
Carbohydrates 118g39%
Fiber 8g33%
Sugar 4g4%
Protein 32g64%
Vitamin A 1018IU20%
Vitamin C 44mg53%
Calcium 352mg35%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

Spring vegetable pizza

A tasty seasonal pizza
Prep Time25 mins
Cook Time20 mins
Proving time30 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 816kcal

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

You can make 1 large, 2 or 4 individual pizzas, just divide the dough accordingly. A large one may take slightly longer to cook.

Nutrition

Calories: 816kcal | Carbohydrates: 118g | Protein: 32g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 288mg | Potassium: 693mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1018IU | Vitamin C: 44mg | Calcium: 352mg | Iron: 8mg

Recipe courtesy of Jersey Royals

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