PIZZA WITH ASPARAGUS AND GREEN OLIVES
Mascarpone makes a great change from a traditional tomato base. Layered with fresh greens and bocconcini, this spring twist will convert all pizza lovers.
Ingredients
500g pizza dough (we used Dough Council, defrosted to pack instructions)
4 Tbsp mascarpone
2 cloves garlic, crushed
1 small red onion, thinly sliced
8 asparagus spears, halved lengthways
10 green olives, halved and pitted
125g bocconcini, drained and torn into pieces
1/2 cup parmesan, grated
Olive oil
To serve:
1 handful baby spinach leaves
8 snow peas, blanched and thinly sliced
Method
Pre-heat the oven to 220°C fan bake.
Place a baking tray in the oven and heat it for 10 minutes.
On a floured surface, roll out the dough to create a thin base, then carefully transfer the base onto baking paper.
Combine the mascarpone and garlic and spread the mix over the base. Top with the red onion, asparagus, olives, and ripped bocconcini.
Scatter over the parmesan, drizzle with olive oil, and season with salt and pepper.
Bake for 10 minues, or until puffed and golden.
Top with the spinach and snow peas and serve immediately.