Asparagus and Mozzarella Pizza

Good quality, flavoursome ingredients are always better cooked simply. What’s the point in drowning the delicate, unmistakable flavour of asparagus in a rich sauce or heavy dressing? Instead, enjoy such wonderful produce cooked in butter, or as the main event on top of an Asparagus and Mozzarella Pizza.

There are two types of asparagus in the world. The stuff you get year round, which is barely worth your money, and the locally produced hand-cut stems of marvel that come about in around April every year.

These two products are worlds apart, with the latter worthy of any recipe and the former barely worthy of note. You’ll need to be prepared for a little expense, but occasionally you’ll find a lovely bunch of British asparagus for a really tempting price. Give in. Please. Actually, that’s an order.

I always keep spare balls of dough in my freezer, just in case there is need of a quick supper. This recipe is divine, but with the right ingredients and a little preparation it takes a matter of minutes to throw together. It’s point 4 of my frugal tips all over.

Asparagus and Mozzarella Pizza

Makes 2

Ingredients:

• 2 100g balls of pizza dough

• 8 stems of asparagus, halved

• 125g mozzarella

• 2 tomatoes, sliced

• extra virgin olive oil, to drizzle

• a pinch of salt and pepper

Method:

1. Preheat your oven to 220C/200C(fan). Roll out your balls of dough into two thin circles, roughly 8 inches in diameter.

2. Layer each base with a sliced tomato, roughly ripped mozzarella and the halved asparagus stems. Sprinkle with a little salt and pepper.

3. Bake on a metal tray or preheated pizza stone for 5-10 minutes, until crispy, golden brown and cooked through. Drizzle with olive oil and serve

Cost: As long as you make it at home the cost of pizza dough is more or less negligible. Perhaps 10-20p for two balls of the stuff. Asparagus is a little more pricey, but this recipe for asparagus and mozzarella pizza will set you back little more than £3.20!