Asparagus and Jersey Royal Pizza

This beautiful spring dish combines two of our favourite seasonal ingredients: tender asparagus and earthy Jersey Royal

2 hrs prep, 15 minutes cook

Serves 3

Ingredients

For the bases:

250g plain flour

250g strong white bread flour

1 tsp instant dried yeast

1 1/2 tsp fine sea salt

1 tbsp olive oil

For the topping:

300g Jersey Royal potatoes, finely sliced

4 tbsp olive oil

4 large garlic cloves, finely chopped

3 tsps fresh thyme, finely chopped

9 spring onions, finely sliced

12 asparagus spears, sliced in half lengthways

115g fresh peas

150g Mozzarella

75g vegetarian Parmesan cheese

Freshly ground black pepper and sea salt

Method

For the bases, mix the flours, yeast and salt (ideally in a stand mixer with a dough hook, if not in a food processor with a dough blade). Add the olive oil and 325ml warm water, then mix thoroughly. Once the dough is formed, knead for 10 minutes until smooth and elastic.

Brush the sides of a bowl with olive oil and roll the dough inside to coat it. Cover and leave to rise in a warm place until doubled in size (this should take 1 1/2 to 2 hours). Preheat your oven to 220°C/ 200°F/ Gas 7.

Tip the dough onto a floured surface and divide into equal 3 pieces, then roll each into a ball. Roll each ball out into a thin circle and place on a floured baking sheet.

Heat 2 tbsps olive oil in a pan and fry the potato slices until lightly browned. Add 1 tbsp water, cover and simmer for 3-5 minutes to cook the potatoes. Add the garlic, thyme and a generous helping of black pepper then cook for a further 1 minute.

Scatter each base with the spring onions, peas, potato slices and asparagus spears. Add 2 tbsps olive oil to the frying pan to gather any leftover garlic and thyme. Top the bases with the Mozzarella and Parmesan, and drizzle over the garlic and herb oil. Cook the pizzas for 10-15 minutes until the bases are brown and the cheese is bubbling.