Asparagus and rocket pizza

Kieran Scott

Get the young cooks on to dinner this week, starting with easy peasy pizza.

Ingredients

2	Pizza bases, thin crust, or 2 large wholemeal pita breads
3 Tbsp	Extra virgin olive oil
12	Asparagus, thin to medium, woody bases snapped off (Main)
1 clove	Garlic, crushed
2 sprigs	Fresh thyme
4	Bocconcini
2 Tbsp	Grated parmesan cheese
1 handful	Rocket (Main)

Directions

1. Heat oven to 210C.
2. Place each pizza base on a flat baking sheet. If you are using pita bread, pre-bake each one for 4 minutes then remove from the oven.
3. Mix the olive oil and garlic together in a small bowl. Brush some over the top of each pizza base or pita bread, almost to the outside edges.
4. Carefully cut each asparagus spear in half lengthwise. Toss in a wide bowl to coat with remaining garlic oil, the leaves from the thyme, and a little flaky sea salt and freshly ground black pepper.
5. Slice bocconcini as thinly as possible. Arrange slices on pizza bases. Then arrange asparagus on the pizzas.
6. Bake pizzas one at a time for 8 minutes, or until the bocconcini slices have melted completely and the asparagus is tender.
7. Sprinkle parmesan over each pizza as soon as it comes out of the oven then scatter rocket leaves on top. Transfer to a serving board. Cut pizza into wedges.