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Ingredients
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broccoli spears - 3
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fresh asparagus - 200g
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shelled peas - 60g
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spring onions - 3, sliced
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courgettes - 2
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fresh plum tomatoes - 425g, peeled
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garlic - 2 cloves, chopped
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fresh basil leaves - 10, torn into
pieces
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olive oil - 4 tbsp
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mozzarella cheese - 80g, cut into
small dice
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ground black pepper and salt
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pizza base - 1, large size
Method
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Preheat the oven to 240˚C at least
20 minutes before baking the pizza.
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Strain the tomatoes through the
food mill, scraping in all the pulp. Peel the broccoli stems and
asparagus, blanch with the courgettes in a pan of boiling water
for 5 minutes, then drain. Cut them into bite-size pieces.
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Heat 2 tbsp oil in a pan, cook the
peas and spring onions for 5 minutes, stirring frequently.
Remove from heat.
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Spread the pureed tomatoes on the
pizza dough, add the other vegetables, spreading them evenly.
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Sprinkle with the cheese, garlic,
basil, remaining oil, and season with pepper and salt. Bake them
for 20 minutes until the cheese is melted and the crust is
golden brown. Serves 4.
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