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Asparagus, sugar snap and ricotta pizza

Asparagus, sugar snap and ricotta pizza

6
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Easy
This white pizza made with a base of seasoned ricotta instead of tomato sauce, is a perfect way to highlight spring’s best produce. We top this pretty pizza with asparagus and snap peas, but you can try other green vegetables, such as green beans, zucchini or small broccoli florets. Pizzas don't have to be round—here we stretch it into a long oval shape. You can of course shape the dough into a round, if you'd prefer, or divide the dough into 4 pieces and make smaller 4 individual pizzas.

Ingredients

Fresh pizza dough

250 g, (1 x 250g dough ball)

Asparagus

½ bunch(es), trimmed, halved

Sugar snap peas

100 g, strings removed

Reduced-fat ricotta cheese

150 g

Grated parmesan cheese

1½ tbs

Green shallot(s)

1 individual, thinly sliced

Dried chilli flakes

¼ tsp

Fresh flat-leaf parsley

¼ cup(s), leaves

Plain flour

1 tbs, for dusting

Instructions

  1. Preheat oven to 220°C. Line a baking tray with baking paper. Prepare dough following packet instructions. Roll out dough to a 20 x 30cm rectangle on a lightly floured surface. Transfer to prepared tray.
  2. Cook asparagus and peas in a medium saucepan of boiling water for 2 minutes, or until just tender. Drain and rinse under cold water to cool, then drain well.
  3. Cook asparagus and peas in a medium saucepan of boiling water for 2 minutes, or until just tender. Drain and rinse under cold water to cool, then drain well.
  4. Bake for 10-15 minutes, until crust is crisp. Sprinkle with chilli and parsley. Transfer pizza to cutting board. Cut into slices.

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