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.

Green Pizza

This pizza is not only beautiful to look at, but it also tastes great. It is fresh and summery and a great way to pack more vegetables into your diet.