Wholemeal asparagus and Taleggio pizza recipe

  • Serves 4
  • 25 mins to prepare and 20 mins to cook
  • 706 calories / serving
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Make this hearty pizza topped with crunchy asparagus and mouthwatering Taleggio for a flavour marriage made in heaven!

Place the flour, yeast, water and oil into a large mixing bowl and mix together well to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Preheat the oven to gas 7, 220°C, fan 200°C.

Divide the mixture into 4 equal pieces and knead again until smooth. Roll out each to a circle measuring approx 20cm (8in) and place onto baking sheets. Spread each with 2 tablespoons of the pesto.

Bring a pan of lightly salted water to the boil and blanch the asparagus spears for 2 minutes, then drain and refresh with cold water. Drain again.

Scatter the pizzas with the asparagus, then arrange the sliced Taleggio over the top. Bake in the preheated oven for 12-15 minutes until the base is crisp and golden and the cheese has melted. Serve scattered with rocket tossed in chilli oil and thyme sprigs.

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  • Ingredients

  • 450g (14½oz) wholemeal plain flour
  • 2 tsp dried yeast
  • 300ml (½ pint) warm water
  • 30ml (2 tbsp) olive oil
  • 8 tbsp red pesto
  • 500g (11oz) asparagus bundles, trimmed
  • 200g (7oz) Taleggio cheese, sliced
  • handful rocket leaves
  • 15ml (1 tbsp) chilli oil
  • thyme sprigs to garnish
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  • Energy 2965kj 706kcal 35%
  • Fat 31.7g 45%
  • Saturates 9.9g 50%
  • Sugars 4g 4%
  • Salt 1.4g 24%

of the reference intake
Carbohydrate 81.4g Protein 27.6g Fibre 14.4g

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