Method

• 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.