Asparagus & ricotta pizza
10
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This easy pizza is topped with garlic-infused ricotta, instead of a traditional tomato sauce.
Ingredients
Garlic
2 clove(s), roughly chopped
Asparagus, raw
250 g, cut lengthways into thin strips
Capers, in Brine
2 teaspoon(s)
Light Mozzarella
1 individual, thinly sliced
Calorie controlled cooking spray
4 spray(s)
Pizza dough
1 serving(s)
Ricotta Cheese
1 tub(s)
Instructions
1
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.
2
Put the ricotta in a mini food processor with the garlic cloves. Season and blitz until smooth and well combined.
3
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.
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