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Ricotta, pesto & summer vegetable pizza
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400g pack Jus-Rol Sourdough Pizza Base
100g rocket pesto
230g pack asparagus spears, trimmed then halved lengthways
125g small courgettes, thinly sliced lengthways
80g fresh or frozen peas
2 small echalion shallots, thinly sliced into rings
30g pitted black olives, halved
30g Parmigiano Reggiano, finely grated
90g pack wild rocket, to serve
½ lemon, juice
1. Preheat the oven to 230ºC, gas mark 8. Divide the pizza base into 6 pieces. Roll out very thinly between sheets of baking parchment into rough squares about 14cm in diameter, then put onto 2 large greased baking sheets. Spread almost to the edges with the pesto and leave in a warm place to rise a little while preparing the topping.
2. Bring a saucepan of water to the boil, add the asparagus, courgettes and peas and cook for 1 minute. Drain well.
3. Scatter the vegetables, shallots and olives over the pizzas and top each with a spoonful of ricotta. Season and sprinkle with the parmesan. Bake for 10-12 minutes, or until just golden. Toss the rocket with the lemon juice and some seasoning and serve alongside the pizzas.
Cook’s tip These individual pizzas look great, but if you’re short of time make one large one, about 30cm in diameter. If you find that the bread dough shrinks back during rolling, leave it for a couple of minutes then roll a little more.
Typical values per serving:
Vegetarian/source of vitamin C/1 of your 5 a day