ASPARAGUS AND BROAD BEAN PIZZA WITH SPINACH PESTO

Asparagus and broad beans aren’t most definitely not the first veg that spring to mind when planning a delicious pizza but trust me on this they are a fab combo.

I used wholemeal flour this week for the base: (pretending to be a little healthier)

Pizza Base

  • 190g wholemeal flour
  • 3.5g yeast
  • 110ml water
  • Splash of olive oil
  • Pinch of salt and sugar

Method:

  1. Combine, kneed, roll out.
  2. Into the oven at 180c for 20 min.

Tomato Sauce:

I blitzed up a quick tomato sauce for the base:

  • Handful of tomatoes
  • Shake of balsamic
  • Pinch of salt and sugar
  • Chill flakes (optional)
  • 1 clove of garlic.

Spread over pizza about mid way through cooking.

Toppings:

  • Lashings of yummy Art of Zen Foods​ Violife​ mozzarella grated
  • Broad beans
  • Mixed asparagus spears
  • Chick peas

Spinach Pesto:

I finished it off with a quick spinach pesto

  • Handful of spinach
  • Sunflower seeds
  • Salt/pep
  • Clove of garlic
  • Blitz for 30 seconds.

Yum!

Love
Louise