Asparagus, sugar snap & ricotta pizza
130 g, thin spears, cut into pieces
Sugar Snap Peas
Vegetarian Parmesan Style Hard Cheese
1 tablespoons, grated
2 medium, thinly sliced
The Northern Dough Co. Pizza Dough Wholemeal
3 tablespoons, 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.