Cooking Instructions
1.
Prepare the
focaccia dough (1 pack)
according to the pack instructions.
2.
Preheat the oven to 220°C/200°C fan/gas mark 7 and place a heavy-based tray on the top shelf.
3.
Trim the tops and bottoms from the
leeks (175 g)
, then steam in salted boiling water for 2-3 minutes, until tender. Remove and allow to cool before cutting into quarters lengthways.
4.
Lightly dust a clean worksurface with semolina or flour. Take half of the pizza dough, and using your hands, stretch it from the centre outwards until you have a thin base around ½ cm thick, leaving a crust. Alternatively, use a rolling pin.
5.
Transfer the dough to a flat baking sheet and spoon over some of the
sauce (1 tub)
until you have a thin layer that covers the base. Top with half of the leeks,
asparagus (1 pack)
and
spring onions (1 bunch)
.
6.
Drizzle over a little of the
garlic and chilli flavoured olive oil (30 mL)
, followed by a grating of
parmesan (80 g)
. In a swift motion, transfer the pizza onto the preheated tray in your oven.
7.
Cook in the oven for 10-12 minutes, or until well risen and nicely golden. Before serving, drizzle with more garlic and chilli flavoured olive oil if desired, and add another grating of parmesan and a handful of
rocket (1 handful)
. Repeat with the remaining pizza dough.