Asparagus, sugar snap & ricotta pizza
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 sugar snap peas, but you can try other green vegetables, such as green beans, courgette or broccoli.
130 g, thin spears, cut into pieces
Sugar Snap Peas
Vegetarian Parmesan Style Hard Cheese
1 tablespoon(s), grated
2 medium, thinly sliced
The Northern Dough Co. Pizza Dough Wholemeal
3 tablespoon(s), whole leaves
- Preheat the oven to 240°C, fan 220°C, gas mark 9 and place a rimless baking tray in the centre of the oven.
- Bring a large pan of water to the boil and add the asparagus and sugar snap peas. Cook for 2-5 minutes until tender, then drain well.
- Stir together the ricotta, hard cheese, spring onion and a pinch of salt in a bowl. If the ricotta topping is too thick to spread, add in 1 tbsp water. Place a piece of parchment paper on a chopping board and roll the dough out to a large rectangle. Spread the ricotta topping over the dough, leaving a border around the edge. Top with the asparagus and sugar snap peas.
- Carefully slide the pizza on paper onto the preheated baking tray. Bake for 8-10 minutes until the crust is browned and crisp. Transfer to a chopping board, sprinkle with the chilli flakes and parsley, then cut into 4 slices to serve.
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 circle, if you'd prefer, or divide the dough into 4 pieces and make smaller individual pizzas.