A Summer Sizzler

It’s June, meaning summer has finally arrived! Although the weather outside tells a different story... it’s cold, raining and miserable – nothing new there. But, the forecasts promise a beautiful weekend, so to celebrate; I thought it was only right to post a pizza recipe fit enough for a picnic in the park.

To make the base for this pizza, please click here.

Ingredients:

110g asparagus

150g peas

½ cucumber portion

180g garlic and herb soft cheese

Method:

1. When the bases have finished proving and you’ve taken them out, turn the oven to 210°C.
2. Like with my Asian-inspired recipe, this pizza is slightly different as I’ve found that with the toppings I’m using, it’s actually better cold. When the oven has reached the required temperature, bake the bases (with no topping) for 10 minutes and leave to cool.
3.  In the meantime, snap the woody ends from the asparagus, chop into small pieces and boil in hot water, along with the peas until tender.
4. Using a potato peeler, cut ribbons from the cucumber – the contrast of light and dark green colours give a really attractive appearance to this pizza.
5.  Once the bases are cool, spread the soft cheese over the bases.
6. Next, add the cooked vegetables and cover with the cucumber ribbons.
7. Buon appetito!