Ingredients
You'll need to make:
1 batch Basic Pizza Dough
1 quorm (bulb) garlic
2 bunch asparagus thick stemmed
2 tbspn butter melted
125ml Extra Virgin Olive Oil
200g goat's cheese
20g Dukkah
2 tbspn lemon thyme leaves optional
You'll need to make:
1 batch Basic Pizza Dough
1 quorm (bulb) garlic
2 bunch asparagus thick stemmed
2 tbspn butter melted
125ml Extra Virgin Olive Oil
200g goat's cheese
20g Dukkah
2 tbspn lemon thyme leaves optional
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Methods
1
Prepare 1 batch of Maggie's basic pizza dough.
2
Preheat a fan-forced oven to 180°C.
3
Wrap the bulb of garlic in foil and place it on a small baking tray in the preheated oven for 45 minutes to roast. Test that the garlic is soft all the way through then remove and set aside to cool. Once cooled, separate into individual cloves.
4
Meanwhile, place a large pot of salted water over high heat and bring it to a boil. If you are not sure of the asparagus being super fresh, add a teaspoon of sugar to the water too.
5
Snap the ends off the asparagus (about 3 cm) and drop the asparagus spears into the boiling water and blanch for just a minute; drain off quickly and brush with the butter and put aside.
6
Increase the oven to 240°C.
7
Divide the pizza dough into 4 even pieces and roll out into a rough rectangle, 30cm x 20cm.
8
Place each base onto a lightly floured baking tray and into the preheated oven to bake for roughly 3 to 6 minutes.
9
Remove from the oven and gently press down the center using a tea towel to remove the air. Drizzle 1 tablespoon of Extra Virgin Olive Oil over each base.
10
Peel the roasted garlic, then using a knife, spread a thin layer over the base of each pizza.
11
Divide the blanched asparagus evenly between the 4 bases and scatter over the goat’s cheese and place back into the oven and cook for a further 10 minutes or until the base is a light golden brown around the outside.
12
Remove from the oven and place onto a serving plate or board, sprinkle 1 tablespoon of Dukkah over each pizza, and drizzle with the remaining Extra Virgin Olive Oil and thyme (optional).
1
Prepare 1 batch of Maggie's basic pizza dough.
2
Preheat a fan-forced oven to 180°C.
3
Wrap the bulb of garlic in foil and place it on a small baking tray in the preheated oven for 45 minutes to roast. Test that the garlic is soft all the way through then remove and set aside to cool. Once cooled, separate into individual cloves.
4
Meanwhile, place a large pot of salted water over high heat and bring it to a boil. If you are not sure of the asparagus being super fresh, add a teaspoon of sugar to the water too.
5
Snap the ends off the asparagus (about 3 cm) and drop the asparagus spears into the boiling water and blanch for just a minute; drain off quickly and brush with the butter and put aside.
6
Increase the oven to 240°C.
7
Divide the pizza dough into 4 even pieces and roll out into a rough rectangle, 30cm x 20cm.
8
Place each base onto a lightly floured baking tray and into the preheated oven to bake for roughly 3 to 6 minutes.
9
Remove from the oven and gently press down the center using a tea towel to remove the air. Drizzle 1 tablespoon of Extra Virgin Olive Oil over each base.
10
Peel the roasted garlic, then using a knife, spread a thin layer over the base of each pizza.
11
Divide the blanched asparagus evenly between the 4 bases and scatter over the goat’s cheese and place back into the oven and cook for a further 10 minutes or until the base is a light golden brown around the outside.
12
Remove from the oven and place onto a serving plate or board, sprinkle 1 tablespoon of Dukkah over each pizza, and drizzle with the remaining Extra Virgin Olive Oil and thyme (optional).
