Ingredients
Serves: 4

Prep time: 25 minutes plus proving time
Cook time: 20-21 minutes

For the base:

500g strong white flour plus extra for dusting
1 tsp easy blend yeast
½ tsp sugar

For the topping:

300g Jersey Royal potatoes, sliced thinly
75g asparagus spears, trimmed
250g ricotta cheese
2 smoked garlic cloves (or just use normal), finely chopped
2 tbsp olive oil, plus extra for drizzling
75g mange tout, sliced
75g peas, defrosted if frozen
100g grated mozzarella
15g parmesan cheese, freshly grated
50g pea shoots

Tip
You can make 1 large, 2 or 4 individual pizzas, just divide the dough accordingly. A large one may take slightly longer to cook.

Method

1. In a large bowl, combine the flour, yeast, sugar with ½ tsp salt and 400ml hand hot water (tepid water). Mix into a dough, tip the dough out onto the work surface and knead for 5 minutes until smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave to rise in a warm place for 30 minutes or until it has doubled in size.
2. Bring a pan of water to the boil, add the potatoes and simmer for 5-6 minutes until just soft. Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta
3. Preheat the oven to fan 200ºC/220ºC/gas mark 7. Dust a couple of baking trays with a little flour. Divide the dough into 4 and roll out or hand stretch as thinly as you can.
4. Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas. Then scatter over both the mozzarella and Parmesan cheese and bake for 12-15 minutes until golden and the base is crisp. Serve hot drizzled with extra olive oil and the pea shoots.