Pea Pesto, Chicken and Asparagus Pizza

After a long day at work, we started home only to realise we had nothing planned for tea. We felt like being creative and after a quick turn around the food hall we were armed with fresh, extra fine British asparagus (it's asparagus time again!) and a bunch of fragrant basil leaves, remembering that we had some fresh garden peas in the fridge at home. After a brief bouncing around of ideas, this pizza was created in our minds. The result was fresh and delicious.

Pea Pesto, Chicken and Asparagus Pizza

Makes 2 pizzas

Ingredients

For the pesto
200 g fresh (or frozen and defrosted) peas  
1 garlic clove, peeled
25 g basil leaves
50 g cashew nuts, lightly toasted
50 g cheddar cheese, grated
125 ml olive oil
salt and pepper, to taste

For the pizza dough
125 g strong white bread flour
125 g plain flour
3 g fast action yeast
5 g salt
1 tbsp olive oil
approx 150 ml water

Toppings
asparagus spears, blanched
cooked chicken
a mixture of mozzarella and cheddar, grated
freshly ground pepper

Method

1. Begin by making the pizza dough. Mix all of the dry ingredients together and then add the oil and water. Combine to form a ball of dough and knead for 5-10 minutes to work the gluten until you have a nice smooth consistency. Leave to prove in an oiled bowl for around an hour or until doubled in size.

2. Whilst the dough is proving, prepare the pesto. Place all of the ingredients into a food processor and blitz into a fine paste. Add more olive oil if the mixture is too thick. Season to taste. This pesto will store for a few days in the fridge - cover with olive oil to prevent it from browning.

3. When you are ready to cook, preheat your oven to 220 degrees Celsius (fan oven). To assemble the pizza first knock the dough back to expel any air. Cut the dough into two and roll each one out into a thin rectangle/round/whatever you fancy. Spread liberally with a dollop of pesto and sprinkle with grated cheese and your toppings as you see fit. Season with pepper and olive oil and place in the oven for 5-10 minutes or until golden brown and crispy. Serve with salad and savour the vibrant flavours of the season.