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.
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
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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