Saturday Night In: Pizza with asparagus
Follow Lynda Booth’s delicious recipes for a great evening at home.
Pizza with Asparagus, Ricotta and Parmesan
This is a light pizza making the best use of fresh asparagus. Other vegetables could be substituted for the asparagus, such as roasted peppers, griddled aubergine and blanched purple-sprouting broccoli.
Makes 1 x 25cm pizza
YOU WILL NEED
100g finely grated Parmesan
20g chives, finely chopped
Zest of ½ lemon
12 asparagus spears (or if very thin, use 18)
250g pizza dough (see opposite page)
2 tbsp creme fraiche
Preheat the oven to 250°C/475°F/gas mark 9. If using a pizza stone, place the stone in a cold oven one hour before cooking and turn on the oven to its highest setting. A conventional oven setting is better for pizza, if you have the option.
In a bowl, mix the ricotta with 50g of the grated Parmesan, the chopped chives and the lemon zest. Season and set aside. Break off the woody ends from the asparagus and discard. Slice three to five of the asparagus spears crossways into fine slices and place in a bowl. Slice the remaining spears in half -- lengthways. Leave whole if very thin.
Shape the pizza dough into a ball and leave to rest for 10 minutes on an unfloured section of the counter. On a lightly floured counter, roll out the dough to a 25cm round and place on a lightly floured pizza paddle or breadboard. Spread the creme fraiche over the pizza base, leaving a 2cm border.
Sprinkle half the remaining grated Parmesan over the creme fraiche and top with the sliced asparagus. Arrange the halved asparagus spears around the pizza. Divide the ricotta mixture into six balls and place around the pizza. Scatter with remaining Parmesan.
Slide a palette knife under the dough to check that it hasn't stuck to the paddle. Transfer the pizza to the stone with a couple of jerking movements of the wrist.
The pizza will cook in 5-7 minutes. Remove as soon as the base is lightly golden and serve immediately.
- From ‘Lynda's Table’, by Lynda Booth. Published by DCS. Food styling by Liz Quin and Lynda Boot