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Asparagus, prosciutto & ricotta pizzas
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Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: 50 Minutes
¼ x 25g pack basil
1 lemon, zest
230g Waitrose & Partners Bunched Asparagus, trimmed
1 tsp olive oil
Plain flour, for dusting
1 pack The Northern
Dough Co Original Pizza Dough, defrosted
4 tbsp tomato purée
125g ball mozzarella,roughly torn
6 slices prosciutto, roughly torn
1 Preheat the oven to 240˚C, gas mark 9. Set aside a few basil leaves, then shred the rest and mix with the ricotta and lemon zest; season. Toss the asparagus with the oil; season.
2 On a lightly floured surface, roll out one ball of defrosted pizza dough to a 25cm circle and put on a large, lightly floured baking tray. Spread over 2 tbsp tomato purée, scatter with ½ the mozzarella, then spoon over ½ the ricotta mixture. Arrange ½ the asparagus on top and bake for 8-10 minutes until golden. While it’s baking, prepare a second pizza in the same way.
3 As soon as the pizzas come out of the oven, transfer to a large chopping board and top with the reserved basil leaves and the prosciutto. Serve immediately.
Cook's tip: Make this pizza meat-free by omitting the ham and baking with chargrilled artichoke hearts instead.
Typical values per serving: