Recipes
Date posted: 21/09/2022
Ingredients
| Artisan Sourdough pizza dough balls (frozen) | 1 piece |
| Pumpkin seeds | 30g |
| Basil (green, chilled) | 20g |
| Wild garlic | 25g |
| Pure olive oil | 40ml |
| Sea salt | 1g |
| Lemons (chilled) | 1 lemon |
| Asparagus (green, chilled) | 15g |
| Courgette (green, chilled) | 20g |
| Peas (frozen) | 30g |
| Baby leaf with kale and spinach (washed, ready to eat and chilled) | 10g |
| Grana Padano wedge (chilled) | 50g |
| Whole black peppercorn | 0.1g |
Method
- Defrost the dough ball as per the instructions on the pack.
- Make a pesto by toasting the pumpkin seeds and blending with the herbs, a little oil, salt, lemon zest, grana Padano and black pepper.
- Grill the asparagus quickly and set to one side.
- Roll out the base with a rolling pin and then brush it with oil. Drizzle and spread the pesto over the pizza base and top with grilled asparagus and some shavings of cheese. Cook the pizza quickly on a high heat until it is nice and crispy.
- Ribbon cut the courgette and then add blanched peas and the leaf mix. Dress the greens with olive oil, lemon juice and black pepper before topping the pizza.
- Finally, finish off with shavings of cheese and more freshly ground black pepper.