Asparagus Mozzarella and Tomato Pizzas
|Pizza dough mix||1 Tablespoon (1 Sachet)|
|Mozzarella||5 Ounce (140 Gram)|
|Rosemary sprig||1 (Few Sprigs Required)|
|Vegetarian parmesan cheese||2 Tablespoon, grated|
|Basil leaves||10 , torn if large|
1. Heat oven to 200C/180C fan/gas 6. Make up the pizza dough following the pack instructions. Divide the dough into four. Roll out each piece to a 12cm round, then transfer to an oiled baking sheet. Cover, then leave to rise while you prepare the topping.
2. Trim any woody ends from the asparagus, then cut each spear in half diagonally. Cook in a pan of boiling salted water for 3 mins, drain, then cool quickly under running cold water. Pat dry with kitchen paper.
3. Spread the pesto over the pizza bases, taking it almost to the edge. Slice the mozzarella. Scatter the asparagus, mozzarella, tomatoes and rosemary sprigs over the pesto, then sprinkle with grated cheese.
4. Bake for 10-12 mins, until browned and crisp at the edges. Scatter the basil leaves over the top and serve.