Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

6-8 asparagus spears (snap off the woody ends)
145g pack pizza base mix
plain flour, for rolling out
3 tblsp Sacla' Sun-Dried Tomato Pesto
2 tblsp mascarpone
2 slices Parma ham, snipped into 4
A good handful of finely grated Parmesan
Zest of ½ lemon
extra virgin olive oil
few small basil leaves, to garnish

Instructions

Lightly oil the asparagus spears, and roast them in a hot oven for about 4 minutes (so they're still slightly firm).

Make the pizza base according to the pack instructions and roll out the dough on a lightly floured surface to shape two rectangular pizza bases.

Transfer the bases onto a baking tray and spread with your favourite Sacla' pesto, taking it to within 1cm of the edges. Dot with the mascarpone and arrange the asparagus and parma ham on top. Finally scatter over the Parmesan and season well.

Bake the pizzas on the middle shelf of the oven for about 7 minutes until the base is crisp and golden, and the mascarpone has melted and the Parma ham has crisped up.

When they're cooked, simply scatter over the lemon zest and basil leaves and drizzle over some olive oil. Buonissimo!