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Easy Asparagus and Ricotta Pizzas

Serves: 4

Cost CuttingEco FriendlyQuick Make

A gorgeous summer dinner with very little effort

Easy Asparagus and Ricotta Pizzas Recipe: Veggie Magazine

Ingredients:

500g Waitrose Sun-Dried Tomato & Chilli Bread Mix Y250g tub ricotta

230g bunch asparagus, halved lengthways

1 tbsp olive oil

4 tbsp vegetarian fresh green pesto

method:

  • Place the bread mix in a large bowl, setting aside a handful for dusting the surface. Make a well in the centre, add 250ml lukewarm water then bring together to make a slightly sticky dough.
  • Knead the dough vigorously for five minutes until it becomes smooth and elastic. Divide the dough into four even-sized balls then roll out to make 26x12cm ovals. Transfer to two large, non-stick baking sheets.
  • Preheat the oven to 220C/425F/Gas 7. Spoon the ricotta onto the pizza bases then place the asparagus on top. Drizzle lightly with olive oil and leave to rise for 10 minutes.
  • Bake for 15 minutes until the base is cooked through and the asparagus is tender. Dot over the pesto and finish with a good grinding of black pepper. Serve warm.
Print Recipe http://www.waitrose.com
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