Not a tomato in sight! Slim asparagus and milky bocconcini combine with crisp green olives in this white pizza. Top with shaved fennel and rocket for another serving alternative.
1 recipe pizza dough (see below) or 1 purchased 30cm pizza base
4 tablespoons mascarpone
2 cloves garlic, crushed
½ small red onion, thinly sliced
8 spears asparagus, halved lengthways
10 large, pitted green olives, halved
125 grams bocconcini in whey, drained and ripped into pieces
½ cup freshly grated Parmesan
sea salt and ground pepper
handful baby spinach leaves
8 snow peas, blanched and thinly sliced
1 cup plain flour
¾ teaspoon instant dried yeast
½ teaspoon sea salt
½ cup lukewarm water
1 tablespoon milk
2 teaspoons olive oil
Preheat the oven to 220°C fan bake.
Place a baking tray in the oven and heat for 10 minutes.
Roll the dough out on a large piece of baking paper to a 30 cm circle.
Combine the mascarpone and garlic and spread over the base.
Top with the red onion, asparagus, olives and ripped bocconcini.
Scatter with the Parmesan then drizzle with olive oil and season with salt and pepper.
Bake for 10 minutes or until puffed and golden. Serve immediately. Makes 1 pizza
Pizza Dough: Combine the flour, yeast and salt in a large bowl and make a well in the centre.
Combine the wet ingredients in a jug and mix into the flour to make a soft but not sticky dough. Add a little more water if needed as the dryness of flour can vary enormously.
Turn onto a lightly floured bench and knead for 5 minutes until smooth and elastic.
Place in a large, lightly oiled bowl and turn the dough to coat it lightly in the oil. Cover with plastic wrap. Set aside in a draught-free place for 1½-2 hours to double in size.
When the dough has risen, remove from the bowl and place on baking paper and roll out or flatten with your fingers to the desired shape.