Asparagus and Goats Cheese Pizza

recipe

Asparagus and Goat’s Cheese Pizza

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A delicious summer pizza, ideal for buffets and picnics. If you prefer, spread a tomato sauce or good pesto on the base before adding the cheese and asparagus

Ingredients

250g bread flour
1 tsp fast-action yeast
1 tsp salt
1 tbsp fresh herbs, such as basil, thyme and marjoram, finely chopped
4 tbsp extra virgin olive oil
about 150ml warm water
350g green asparagus, woody stems removed
1 tbsp fresh parsley, finely chopped
200g goat's cheese
hard cheese, for grating

Serves: 4 Preparation: 15 Cook Time: 25 Total Time: 40min

Directions

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Preheat the oven to //gas mark Put the flour, yeast and salt in a food processor and blend together, then add the herbs and two tablespoons of the olive oil and process briefly once more. Gradually add the water (you may not need it all), until you have a soft, springy dough that is neither too wet nor too firm - it should stick to itself, rather than to your hand. Let the dough rest in the food processor while you prepare the asparagus.
Steam or boil the asparagus for two minutes until not quite tender, then drain.
Knead the dough for five minutes then rub it into a round or rectangle depending on what you are baking the pizza in or on. Brush with another tablespoon of olive oil. Slice the goat's cheese and arrange on top of the dough, along with the asparagus, then brush with the remaining olive oil.
Grate on some hard cheese and bake for minutes.

Source: Frances Bissell