Categories: Lunch Main Meals Recipes Videos
Top Tip: Any leftover, raw dough can be kept, wrapped well in cling film, in the freezer for up to 3 months.
Per 100g
Calories 235 Fat 10g Saturates 1.8g Carbohydrates 28g Sugars 3.1g Protein 6.3g Salt 0.88g
Make the dough by mixing the yeast with the water and sugar in a small bowl. Set this aside for a few minutes until foamy.
Sift the spelt flour into a large bowl and make a well in the centre. Add the yeast mixture, oil and salt and mix everything together until you have a ball of dough.
Turn the dough out onto a floured surface and knead it well for 5-10 minutes, or until you have a smooth, elastic ball of dough.
Lightly coat the dough with oil and transfer back to the bowl. Cover loosely with a kitchen cloth and leave in a warm place to rise for 1 hour, or until doubled in size.
Make the pea puree by adding all the ingredients to a blender and mixing until very smooth, taste to check the seasoning and set aside.
Lightly steam the broccoli and asparagus and set aside.
When the dough has risen, preheat your oven to 200C/390F. Knock the air out of the dough on a floured surface and knead briefly for another couple of minutes.
Divide the dough into 2 or 4 portions and roll out to rough, thin circles. Place the pizzas on a baking sheet and transfer to the oven to bake. Cook for 10-12 minutes or until puffy and cooked through.
When the bases are cooked, remove them from the oven and spread with the pea puree. Top the puree with the broccoli and asparagus spears, some pine nuts, a little grated cheese and a drizzle of olive oil. Serve immediately.
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