Asparagus and goat’s cheese pizza
- Published
A homemade pizza tastes so much nicer than shop-bought and is incredibly easy. This recipe from Swedish chef Leila Lindholm is delicious for a midweek supper, and the trick to a soggy-free base is to go easy on the sauce.
Preparation time
15 minutes (plus time for rising)
Cooking time
35 minutes
Ingredients (serves 6-8)
- 15g fresh yeast
- 300ml lukewarm water
- 2 tsp sugar
- 1 tsp sea salt
- 2 tbsp olive oil
- 75g durum
- wheat flour
- 350-400g strong bread flour '
- 2 garlic cloves, peeled and chopped
- 5 ripe tomatoes, diced
- 1 tbsp butter
- 1 tbsp clear honey
- 1 tsp white wine vinegar
- Sea salt
- Freshly ground black pepper
- 1 bunch green asparagus spears
- 250g goat’s cheese
- 250g buffalo mozzarella
- 100g black olives, stoned
- 5 sprigs fresh rosemary, chopped
- Olive oil
Method
Step 1: To make the dough, crumble the yeast in a bowl and dissolve in water. Add sugar, salt and olive oil. Add both flours a little at a time, and knead the dough by hand. Cover with a cloth and leave to rise for 45 minutes, when it has doubled in size. Preheat the oven to 250°C. Divide the dough into four and roll each one out thinly on a floured surface.
Step 2: To make the sauce, melt butter in a pan and fry the garlic. Add honey and tomatoes and cook for 20 minutes until the sauce has thickened. Season with vinegar, salt and black pepper.
Step 3: Boil the asparagus spears for 2 minutes. Cool in ice water then cut into bite-size pieces.
Step 4: Spread each base with a thin layer of sauce. Top with crumbled goat’s cheese and torn mozzarella. Add olives, asparagus and rosemary then season with black pepper. Bake in the middle of the oven for 5-10 minutes.
From One More Slice by Leila Lindholm (£19.99, New Holland Publishers)