Asparagus, prosciutto & ricotta pizzas

Step by Step

Step 1

Preheat the oven to 240˚C, gas mark 9. Set aside a few basil leaves, then shred the rest and mix with the ricotta and lemon zest; season. Toss the asparagus with the oil; season

Step 2

On a lightly floured surface, roll out one ball of defrosted pizza dough to a 25cm circle and put on a large, lightly floured baking tray. Spread over 2 tbsp tomato purée, scatter with ½ the mozzarella, then spoon over ½ the ricotta mixture. Arrange ½ the asparagus on top and bake for 8-10 minutes until golden. While it’s baking, prepare a second pizza in the same way.

Step 3

As soon as the pizzas come out of the oven, transfer to a large chopping board and top with the reserved basil leaves and the prosciutto. Serve immediately.