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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