CRAB, ASPARAGUS AND RICOTTA CHEESE PIZZA

Preparation Method :

• Sift the flour into a mixing bowl and add the yeast and salt, making a small well in the top. Mix the water and oil together into the bowl and gradually combine to a sticky dough.
• Lightly flour the work surface and knead the dough for about 10 - 12 minutes, until it is smooth and elastic.
• Knock back the dough by gently kneading for about a minute, then divide into two balls.
• Flatten each ball, roll out on a lightly floured work surface, giving a quarter turn between each roll.
• Preheat the oven to 220°C / 425°F / Gas Mark 7. Place the pizza bases on two baking trays.
• Bring a small saucepan of lightly salted water to the boil, then add the asparagus spears and cook for 2 minutes.
• Drain and plunge into ice cold water for 2 minutes. Drain well and chop roughly.
• Divide the pizza sauce between the four pizza bases, spreading almost to the edges.
• Scatter over the cooked asparagus, crabmeat and onion. Top with the cheese and drizzle over the oil. Season to taste with salt and pepper.
• Bake in the preheated oven for 12 minutes or until the cheese is melting and turning golden and the bases are crisp. Serve immediately.