Spring Vegetable Pizza with Asparagus and Jersey Royals

Spring Vegetable Pizza served with beer.

Spring Vegetable Pizza with Asparagus and Jersey Royals

A Spring Vegetable Pizza Bianca with asparagus, Jersey Royal potatoes, peas and spring onions topped with two cheeses and flavoured with garlic oil, thyme and pepper.

Course Main Course

Cuisine International

Prep Time 2

Cook Time 15

Total Time 2 15

Servings

Calories 3630kcal

Author Chris Mosler | Thinly Spread

Ingredients

For the Pizza Bases

250 g plain flour
250 g strong white bread flour
1 tsp instant dried yeast
1 1/2 tsp fine sea salt
1 tbsp olive oil plus more to oil the bowl
325 ml warm water

For the Topping

300 g Jersey Royal potatoes scrubbed and finely sliced
4 tbsp olive oil
4 large garlic cloves peeled and finely chopped
3 tsps fresh thyme finely chopped (you could use marjoram or oregano instead to ring the changes)
9 spring onions scallions, trimmed and finely sliced
12 asparagus spears woody ends snapped off, sliced in half lengthways
3/4 cup of fresh or frozen peas defrosted
150 g mozzarella cheese torn into small pieces
75 g vegetarian parmesan cheese grated
Freshly ground black pepper and sea salt

UK Measurements - US Measurements

Instructions

Put the flours, yeast and salt into the bowl of your stand mixer fitted with a dough hook.
Add the tablespoonful of olive oil and the warm water (not too hot, it needs to be on the warm side of tepid).
Mix together on low speed so you don't spray your kitchen with flour and water.
Increase the speed slightly when a dough has formed and knead for about 10 minutes until smooth and elastic.
Wipe a clean bowl with a little olive oil, pop your dough into it and roll it in the oil to coat.
Cover and leave to rise in a warm place until doubled in size (about 1 1/2 to 2 hours).
Preheat your oven to 220C or 430F.
Tip the dough out onto a floured surface and poke it with your fingers so it shrinks back again.
Divide the dough into three equal pieces and roll each into a ball.
Roll each ball out into a thin circle.
Dust 3 pizza stones or baking sheets with a little flour and put your dough bases on them - you will get a crisper base if you can heat the bases up first and then put your pizzas on them but that can be a juggle so I'll leave that decision up to you!
Heat 2 tbsp of olive oil in a frying pan, add the potato slices and fry until lightly browned on each side.
Add tbsp water, cover and simmer for 3-5 minutes until the potatoes are cooked.
Remove the lid and boil off any liquid which may be left.
Add your chopped garlic and thyme plus a generous grinding of black pepper and cook for a further minute.
Scatter each base with a third of the onions, a third of the peas, a third of the potatoes and a third of the asparagus spears.
Add 2 tbsp of olive oil to the frying pan and stir to collect all the left over garlic and thyme.
Sprinkle a third of the mozzarella and a third of the parmesan over each pizza.
Drizzle with the garlic and herb oil.
Cook in your preheated oven of 10 - 15 minutes until the bases are browning and the cheese is bubbling.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition