Wholemeal asparagus and Taleggio pizza recipe
Make this hearty pizza topped with crunchy asparagus and mouthwatering Taleggio for a flavour marriage made in heaven!
See method- Serves 4
- 25 mins to prepare and 20 mins to cook
- 706 calories / serving
Ingredients
- 450g (14½oz) wholemeal plain flour
- 2 tsp dried yeast
- 300ml (½ pint) warm water
- 30ml (2 tbsp) olive oil
- 8 tbsp red pesto
- 500g (11oz) asparagus bundles, trimmed
- 200g (7oz) Taleggio cheese, sliced
- handful rocket leaves
- 15ml (1 tbsp) chilli oil
- thyme sprigs to garnish
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Shop ingredientsEach serving contains
- Energy
- 2965kJ 706.0kcal
- Fat
- 32g
- Saturates
- 10g
- Salt
- 1.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 81.4gProtein 27.6gFibre 14.4g
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Method
- Place the flour, yeast, water and oil into a large mixing bowl and mix together well to form a soft dough. Turn out onto a lightly floured surface and knead until smooth. Preheat the oven to gas 7, 220°C, fan 200°C.
- Divide the mixture into 4 equal pieces and knead again until smooth. Roll out each to a circle measuring approx 20cm (8in) and place onto baking sheets. Spread each with 2 tablespoons of the pesto.
- Bring a pan of lightly salted water to the boil and blanch the asparagus spears for 2 minutes, then drain and refresh with cold water. Drain again.
- Scatter the pizzas with the asparagus, then arrange the sliced Taleggio over the top. Bake in the preheated oven for 12-15 minutes until the base is crisp and golden and the cheese has melted. Serve scattered with rocket tossed in chilli oil and thyme sprigs.
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