A light and luscious pizza perfect for the warmer months.
4 x 20cm plain pizza bases
1/4 cup tomato passata
200g fresh ricotta, crumbled
2 bunches asparagus, woody ends removed
4-5 sprigs fresh thyme
1 teaspoon black peppercorns
1 bunch fresh basil, leaves and tender stems stripped off
1/3 cup extra virgin olive oil
Watercress, to garnish
1. Preheat the oven to 200°C. Brush the pizza bases with the passata and scatter with the ricotta, asparagus, thyme and peppercorns. Bake in the preheated oven for 5-10 minutes until crisp and bubbly.
2. In the meantime, prepare the Basil Oil: Place the basil in a heatproof bowl and cover with boiling water. Using a slotted spoon, remove basil immediately and refresh in cold or iced water. Drain basil well and place in a food processor. Add the olive oil and process until bright green and smooth.
3. When cooked, drizzle the hot pizzas with a little basil oil and serve immediately.
Recipe provided by the Australian Asparagus Council.