This delicious pizza recipe utilises some wonderful spring vegetables. Courgettes and asparagus but also spring onions and leeks work beautifully with the pine nuts. Highly recommended.
1 pizza base 25 – 30cm in diameter
(see our section on making pizza dough)
3 tablespoons of olive oil
4 spring onions
115g asparagus tips
1 tablespoon chopped oregano
2 tablespoons pine nuts
50g grated mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 onion, chopped finely
1 clove garlic, finely chopped
400g can of tomatoes
1 tablespoon tomato puree
1 tablespoon of chopped fresh herbs
1/2 teaspoon sugar
salt and pepper to taste
Make the tomato sauce first. Heat the oil in a heavy-based saucepan and add the onions and garlic. Fry until they are soft. Add all the remaining ingredients, stir well and cook for about 20 minutes until the sauce has reduced and thickened.
Preheat the oven to 220 C. Brush the pizza base with olive oil then spread the tomato sauce over. Slice the asparagus, courgettes, spring onions and leek. Distribute the sliced vegetables evenly over the pizza base. Sprinkle the oregano and pine nuts over the top of the vegetables.
Combine the grated mozzarella and Parmesan cheeses in a bowl, then sprinkle over the pizza. Drizzle over the olive oil and season generously with freshly ground black pepper and a little salt to taste. Bake the pizza for about 15 – 20 minutes until the edges of the base are browned.
Serve and enjoy!