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- Roasted Red Pepper and Asparagus Pizza
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PrintROASTED RED PEPPER AND ASPARAGUS PIZZA
Makes :
2 pizzas
Preparation Time :
Cooking Time :
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.
- Cover the dough with some lightly oiled clingfilm and leave to rise for about an hour or until it has doubled in size.
- Knock back the dough by gently kneading for about a minute, then divide into two balls.
- To roll out the dough, 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, using a rolling pin to transfer them from the work surface.
- Bring a small saucepan of lightly salted water to the boil. Add the asparagus spears and cook for 2-3 minutes.
- Drain and plunge into ice cold water for 2 minutes. Drain well.
- Divide the pizza sauce between the two pizza bases, spreading almost to the edges.
- Scatter over the cooked asparagus, red pepper and cheese. Season to taste with salt and pepper.
- Bake in the preheated oven for about 10 minutes or until the cheese is melting and turning golden and the bases are crisp. Serve immediately.
INGREDIENTS
Basic Pizza Dough
- 250 grams strong white flour, plus extra for dusting
- 150 ml hand-hot water
- 2 tablespoon cooking oil, plus extra for kneading
- 1 teaspoon easy-blend dried yeast
- Salt, to taste
Topping
- 250 grams ready-prepared tomato pizza sauce
- 1 roasted red pepper in brine, drained and thinly sliced
- 250 grams mozzarella cheese in brine, drained and roughly torn
- 150 grams asparagus spears, trimmed
- Salt and pepper
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