We’re making things super easy tonight! DIY pizzas which includes the seasonal vegetable of the month asparagus. If you feel you can’t even face making the dough tonight, why not pick up a flatbread (we recommend the garlic and parsley one). The advantage with this meal is you can cater for fussy eaters; add mozzarella, pancetta or parma ham, red onion, mushrooms, broccoli (yes even broccoli, trust us)… whatever takes your fancy.
500g Waitrose Sun-Dried Tomato & Chilli Bread Mix
250g tub essential Waitrose Italian Ricotta
230g bunch Waitrose British Asparagus, halved lengthways
1 tbsp olive oil
4 tbsp fresh Waitrose Green Pesto with Basil
- Place the bread mix in a large bowl, setting aside a handful for dusting the surface. Make a well in the centre, add 250ml lukewarm water then bring together to make a slightly sticky dough.
- Knead the dough vigorously for 5 minutes until it becomes smooth and elastic. Divide the dough into 4 even-sized balls then roll out to make 26 x 12cm ovals. Transfer to 2 large, non-stick baking sheets.
- Preheat the oven to 220ºC, gas mark 7. Spoon the ricotta onto the pizza bases then place the asparagus on top. Drizzle lightly with olive oil and leave to rise for 10 minutes.
- Bake for 15 minutes until the base is cooked through and the asparagus is tender. Dot over the pesto and finish with a good grinding of black pepper. Serve warm.
Nutrition 2223kJ/530kcals/24.8g fat/8.1g saturated fat/56.3g carbohydrate/6.3g sugars/6.8g fibre/20.5g protein/1.6g salt per serving
This recipe was provided by Waitrose, for more inspiration, check out their recipes page