River Cottage Veg - Asparagus Pizza

I bought some bundles of reduced asparagus from the supermarket with the intention of making my Asparagus Soup ...but then I saw Hugh Fearnley's Asparagus Pizza recipe so I thought I'd try that instead.

The recipe includes instructions for making your own pizza dough. I was short of time as I was playing tennis so I decided to give the basic pizza dough recipe that came with my Hinari bread maker a go.

I worked out brilliantly! When I came home 3 hours later I had some perfectly proved pizza dough, ready to make into pizzas for lunch!

"Roasting asparagus on top of a pizza in a super-hot oven makes it deliciously tender and a bit caramelised. Use slender stems that will cook through quickly - or, if you only have thick stems, halve them length ways."

-Hugh Fearnley Whittingstall

I followed Hugh's recipe from the River Cottage Veg Everyday book almost to the letter...yeah, you know me by now; I always have to fiddle with other people's recipes...but this time it was just a tiny tweak.... I added some crushed garlic to the pizza. There is no tomato sauce on this pizza...simply caramelised onions, cheese (mozzarella and Gruyere) and asparagus. My asparagus was quite thick so I halved it lenghtwise as suggested.

Despite the simplicity of the recipe, it was very tasty as a lunchtime snack served with a mixed salad.

I was really pleased with how the pizza dough turned out in my very basic bread maker.... now I am wonder what other things I can make with pizza dough...there are quite a few recipes in Hugh's book that use pizza dough:

Hot Squash Fold Overs

River Cottage Garlicky Flat Breads

Refried Beans Foldover

Check out my posts about the other recipes I've tried from this book:
 Puy Lentil & Spinach Soup
Pea & Parsley Soup 
Baby Beet Tart Tatin 
Puy Lentil Salad 
Cauliflower & Chickpea Curry