British asparagus and ricotta pizza recipe

  • Serves 4
  • 1 hr to prepare and 15 mins to cook
  • 501 calories / serving
  • Freezable
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British asparagus pizza (h)

For the base

To make the dough, pour the water into a large bowl and gently stir in the sugar and yeast. Put aside for around 10 minutes until the water has a thick beige foam floating on top. Add half the flour and stir gently with a wooden spoon. Don’t worry about clumps in the flour, as these will soon disappear.

Gradually add half the remaining flour and continue stirring. Once it’s all incorporated, add the remaining flour and the salt, crushing it between your fingers. Mix with clean hands. As soon as the dough forms a soft, spongy ball, turn it out on to a floured surface and knead for 8 minutes. Add a little more flour if it’s too wet. By this time the dough should be smooth, elastic and no longer sticking to your hands.

Put the dough into a lightly oiled bowl, cover loosely with oiled clingfilm and leave to rise in a warm place until doubled in size (45–60 minutes).

Halfway through the rising time preheat the oven to 240°C/475°F/Gas Mark 9.

When the dough has risen, turn it out on to a lightly floured surface and knock back with your fists.

Tear the dough in half and stretch, or flatten with a rolling pin, until about the thickness of a £1 coin. Place each pizza base on a lightly floured baking sheet or tray and brush on top with a little more oil.

Tip

If it overlaps the tray, cut a little off one end.

For the topping

While the dough rests and rises in the bowl, gently heat the oil with the garlic and cook it gently for 2 minutes or so, it must not fry and colour. Add the chopped tomatoes and a good amount of salt and half a teaspoon of white sugar.

Simmer briskly for 5 minutes until the sauce has thickened slightly, getting rid of any obviously watery element. Let the sauce cool.

When ready to assemble, work quickly and spread the half the sauce over each pizza base leaving a clean and narrow margin around the edge. Spread the ricotta over the tomato sauce, scatter over the asparagus spears, then add a grind of black pepper and scatter a good amount of the fresh oregano leaves.

Scatter over the pecorino and finally drizzle a generous amount of olive oil over the whole pizza, slide into the oven and cook for 12-15 minutes, the base should be very crispy.

Serve immediately.

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  • Ingredients

  • For the dough

  • 250ml tepid water
  • 1tsp caster sugar
  • 1 x 7g sachet easy blend dried yeast
  • 300g strong white bread flour, plus extra for dusting
  • 1 heaped teaspoon flaked sea salt
  • 1tbsp extra virgin olive oil for greasing
  • For the topping

  • 1tbsp olive oil
  • 1 clove of good hard garlic (no green shoots)
  • 300ml tinned chopped tomatoes
  • ½tsp salt
  • ½tsp sugar
  • 200g ricotta
  • 2 bundles of British asparagus, trimmed and cut into 4 lengthways
  • 1 large handful of dried oregano leaves
  • a handful of pecorino cheese
  • olive oil for drizzling
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  • Energy 2106kj 501kcal 25%
  • Fat 17.5g 25%
  • Saturates 6.1g 31%
  • Sugars 8.1g 9%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 61.2g Protein 20.6g Fibre 6.6g

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