Asparagus & ricotta pizza
2 clove(s), roughly chopped
250 g, cut lengthways into thin strips
Capers, in Brine
1 individual, thinly sliced
Calorie controlled cooking spray
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Roll out the pizza dough into 2 x 30cm rounds and transfer to a non-stick pizza tray or flat baking sheet.
- Put the ricotta in a mini food processor with the garlic cloves. Season and blitz until smooth and well combined.
- Divide the ricotta mixture between the 2 pizza bases and spread evenly across the surface. Scatter over the asparagus and capers. Divide the mozzarella between the 2 pizzas, then mist each one with cooking spray. Bake in the oven for 12-15 minutes, or until the base is golden and crispy and the mozzarella has melted. Cut the pizzas in half and serve straight away.