SUMMER VEGGIE PIZZA* by @keevaeats | Jus-Rol
SUMMER VEGGIE PIZZA* by @keevaeats
with Nut Free Wild Garlic Pesto! 🌱
This super simple but impressive dish comes together in no time, will feed a crowd, and celebrates all things seasonal—what’s not to love?
The use of Jus-Rol pizza dough speeds things up and guarantees a good bake every single time 🙌🏻
Ingredients:
1 @jus_rol pizza base
250g ricotta
100g feta, plus a little extra
2 lemons
salt & pepper
olive oil
1 bunch of asparagus
1 courgette
frozen peas
150g wild garlic (or 4 regular garlic cloves and 100g spinach if you can’t get your hands on this!)
50g parmesan
50g pumpkin seeds, toasted
1 garlic clove
150g rapeseed oil
Steps:
1. Preheat oven to 180c Fan/200c
2. Prepare your asparagus and cut your courgette into rounds
3. Add your courgette to a baking tray, season with salt and pepper and bake for 15 mins
4. Mix ricotta and feta in a bowl to achieve a smooth consistency. Add the zest of 1 lemon and season with salt and pepper
5. Once your courgette is finished in the oven, roll out the pizza base
6. Top the pizza base with the ricotta and feta mixture (leave a little bit of pastry uncovered so you have a crust!), lay your asparagus and courgette on top and bake for 20 minutes
7. Whilst it bakes, boil your peas for 2 mins and prepare your wild garlic pesto
8. Rinse and roughly chop your wild garlic leaves
9. Using either a pestle and mortar or a food processor, blitz the leaves, parmesan, garlic, lemon zest and pumpkin seeds. Once you have a paste, add the oil and check the seasoning
10. Once the pizza is finished baking, remove it from the oven and sprinkle over the peas. Drizzle over the wild garlic pesto and finish with a scattering of crumbled feta. Slice up and enjoy!
You can find the Jus-Rol Classic Pizza Base in @tesco and @sainsburys in the UK, and large Tesco, Sainsbury and Musgrave in Republic of Ireland . 🍕
Find more recipes on our website: https://www.jusrol.co.uk/inspiration/...
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