Ingredients
Spring pizza
fast-acting yeast
7g
0.25oz
0.47tbsp
sugar
3tsp
warm milk
250ml
8.25fl oz
1cup
16.75tbsp
corn flour
65g
2.28oz
0.26cup
4.36tbsp
wheat flour
450g
15.75oz
1.80cup
30.15tbsp
egg
1pc
olive oil
4tsp
green peas
300g
10.50oz
1.20cup
20tbsp
small bunch of mint
soft goat cheese
250g
8.75oz
1cup
16.75tbsp
lemon zest
1pc
lemon juice
2Tbs
asparagus
5pc
lettuce leaves for serving
200g
7oz
0.80cup
13.40tbsp
Method
- Heat milk to 104F (40C).
- For the dough, in a large bowl mix warm milk, sugar and yeast. Leave the mass for 10 minutes until foam appears. If you are using fast-acting or instant yeast, then skip this step and add the yeast directly to the flour.
- In a large bowl or a mixer bowl, combine the flour, corn flour (and yeast if using instant), egg, olive oil, then stir in warm milk. Knead until smooth and uniform. Transfer the dough to an oiled bowl, cover with cling film and leave to rise in a warm place for an hour, until doubled in size.
- Meanwhile, make the filling. Pour the peas into boiling water, and blanch for a few minutes until the peas are soft. Place the boiled peas and mint in a blender bowl, and grind into a smooth puree. Add salt and pepper to taste, and pour over the lemon juice and olive oil. Mix.
- Put the risen dough on a surface sprinkled with flour, then divide it into the desired number of equal parts, depending on what size of pizza you would like to cook (2-8).
- Preheat the oven to 392F (200C).
- Roll each piece of dough into a thin layer and transfer to parchment, greased with olive oil.
- Cut the asparagus in half lengthwise.
- Spread mashed peas over each pizza, top with crumbled goat cheese, and top with asparagus.
- Drizzle with olive oil, and bake for 10 to 25 minutes, depending on the size of the pizza.
- Drizzle finished pizzas with olive oil, and sprinkle with lettuce leaves when serving.
