Asparagus, ricotta & lemon pizzettes

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Nutrition: Per serving

• kcal817
• fat36g
• saturates9g
• carbs97g
• sugars3g
• fibre5g
• protein25g
• salt2.68g

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Method

• step 1

  Tip the dough ingredients into a bowl, make a well in the middle and add 300ml warm water. Bring together into a rough dough, then knead on a clean work surface until smooth and elastic. It will be quite wet – don’t be tempted to add more flour; just scrape the dough from the work surface back into the bowl using a dough scraper or spatula. Alternatively, knead in a stand mixer using the dough hook. Cover and leave to rise in a warm place for 1 hr, or until doubled in size.

• step 2

  Toss the asparagus, 2 tsp of the extra virgin olive oil and the lemon juice together in a bowl, and season well. Whisk the ricotta, most of the lemon zest, the cheese, remaining olive oil and the garlic together in another bowl. Season well with plenty of sea salt flakes and cracked black pepper.

• step 3

  Heat the oven to 240C/220C fan/gas 9 with a baking sheet inside to heat up. Knock back the dough in the bowl using oiled hands and divide into four pieces. Stretch the pieces out on a lightly oiled work surface into rough individual round or oval pizza bases. Transfer each pizzette to a small piece of baking parchment.

• step 4

  Spoon the ricotta mixture into the middles of the pizzettes, leaving a small border. Add a few asparagus spears on top of each, then drizzle over the flavoured oil from the bowl. Carefully slide the pizzettes onto the hot baking sheet in the oven and bake for 15 mins until golden and puffed up, and the asparagus is slightly charred.

• step 5

  Scatter over parmesan shavings and the remaining lemon zest, then drizzle with olive oil to serve.

Recipe tip

Don’t snap asparagus spears, as you’ll loose more stem than you need. Simply trim using a sharp knife, moving up the stem slightly when the knife goes in, if it’s very woody. Store asparagus stems in water in the fridge to keep them at their best.

Recipe from Good Food magazine, June 2025

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