1 pizza base ( I used Vernerdi gluten-free base)
Olive oil to brush base and kumara slices
1 ½ cups mozzarella cheese, grated
1 cup parmesan cheese, finely grated
1 small orange kumara, sliced very thinly (ideally on a mandolin)
3 strands rosemary, leaves removed
1 bunch asparagus
1 bulb fennel
1 garlic clove, finely chopped
1 teaspoon brown or raw sugar
2 tablespoons olive oil
juice of 1 lemon
sea salt and freshly ground black pepper
To serve: Toasted nuts or seeds (optional) I used pistachios and pumpkin seeds
Brush the pizza base generously with olive oil, then scatter the cheese evenly across the base. Lay out the kumara slices on top and brush with olive oil. Scatter rosemary leaves across the top and season generously with salt and pepper. Bake for 15–20 minutes until golden.
Place all dressing ingredients into a jar and shake to combine.
Use a vegetable peeler to shave the asparagus into thin strips lengthways. Use a mandolin or a very sharp knife to cut wafer thin slices of fennel. Place in a bowl to dress salad lightly and pile up on top of pizza just prior to serving.
You probably won't need all the dressing, so you can store the remainder in an air tight container for salads – it'll keep for up to a week in the fridge. Sprinkle the pizza with toasted nuts or seeds and serve immediately.