* Percent Daily Values are based on a 2000 calorie diet.
Spring vegetable pizza
A tasty seasonal pizza
Prep Time25 minutesmins
Cook Time20 minutesmins
Proving time30 minutesmins
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: British
Servings: 4
Calories: 816kcal
Equipment
Large bowl
Saucepan
Baking trays
Ingredients
For the base:
500gstrong white flour plus extra for dusting
1tspeasy blend yeast
1/2tspsugar
400mltepid water
For the topping:
300gJersey Royal potatoessliced thinly
75gasparagus spearstrimmed
250gricotta cheese
2smoked garlic cloves (or just use normal)finely chopped
2tbspolive oilplus extra for drizzling
75gmange toutsliced
75gpeasdefrosted if frozen
100ggrated mozzarella
15gparmesan cheesefreshly grated
50gpea 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.