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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