Name: Primavera pizzas
Total time: 9000 s
Yield: 4
Ingredients: 1 pack focaccia and ciabatta bread mix; 175 gram baby leek; 1 tub four-cheese sauce; 1 pack asparagus spear; 1 bunch spring onion; 2 tablespoon garlic and chilli flavoured olive oil; 80 gram parmesan; 1 handful rocket

Step 1

Prepare the focaccia dough (1 pack) according to the pack instructions.

Step 2

Preheat the oven to 220°C/200°C fan/gas mark 7 and place a heavy-based tray on the top shelf.

Step 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.

Step 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.

Step 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) .

Step 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.

Step 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.

Primavera pizzas

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