Pea, Asparagus and Pesto Pizza

On the table in 40mins

Serves 2




  • 300g strong white bread flour
  • Pinch of salt
  • 1 tsp. easy-blend dried yeast
  • 1 tbsp. olive oil


  • 190g jar Sacla' Vegan Basil Pesto
  • 200g frozen peas
  • Bunch of asparagus, sliced length-ways and blanched for 2 minutes
  • 125g Mozzarella or Vegan Mozzarella
  • Generous drizzle of extra virgin olive oil
  • Large handful of rocket
  • Pinch of chilli flakes


  1. To make the dough (or use pre-made if you prefer): put the flour, salt, and yeast in a food mixer. Using the dough hook, mix to combine, then slowly add the olive oil, beating as you go. Slowly add the water, until a smooth springy dough is formed. Keep beating - it should begin to slap around the edge of the bowl
  2. Turn the dough out onto a lightly floured board and knead for about 5 minutes until soft and springy. Put in a bowl, lightly oiled with olive oil, cover with cling film and leave somewhere warm to rise for a couple of hours
  3. Knock the air out of it, divide into 2 balls, knead gently then sit the balls on a baking sheet and cover with cling film. Leave somewhere warm for a further 30 minutes, to rise further
  4. To make the pizza: preheat the oven to its hottest temperature
  5. On a lightly floured board, roll and stretch the dough out to make 2 pizza bases about 25 cm round. Place them on a pizza baking sheet
  6. Spread the dough with Pesto, then top with asparagus and peas, scatter over the Mozzarella and drizzle over a little of the extra virgin olive oil
  7. Put in the oven and cook for about 10-12 minutes until the crust is golden brown
  8. Remove and drizzle with a little more oil, sprinkle over the chilli flakes and top with rocket to serve

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