This is a fantastic vegetable pizza recipe from Frances Atkins, perfect for the summer. The pizza is cooked on a barbecue which mimics the high heat of a wood fired oven. If you have a slotted barbecue grill, cook the pizza on a pizza stone, a cast-iron skillet or other sturdy, flame-proof flat cookware item. Asparagus and fennel are great on pizza, but feel free to substitute your favourite toppings.
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To start the pizza, prepare the base. Heat the water, oil and honey until lukewarm. Crumble in the yeast and leave to stand for 10 minutes, so that the yeast activates
7g of dried yeast
20g of honey
20ml of water
60ml of olive oil
Gradually mix in the plain flour and knead for 10 minutes to form a smooth dough. Rest the dough in a bowl lined with a little olive oil, and cover with a tea towel until doubled in size - about 45 minutes
350g of plain flour
Meanwhile, prepare the tomato sauce. In a saucepan, add the chopped tomatoes and shallot. Add the sugar, Pernod and lemon juice. Bring the ingredients to the boil, then remove from heat. Put the tomato mixture into a blender and purée. Set aside
100g of sugar
1 tsp Pernod
1 dash of lemon juice
Prepare the beans and asparagus. In a saucepan full of salted water, place the broad beans and boil for 1 minute. Then place the asparagus in the water with the beans and boil for a further minute until tender. Remove from the salted water and refresh in ice water until cool. Drain, then slice the asparagus spears in half
75g of broad beans
Prepare the fennel bulb by cutting the bulb into quarters and removing the pieces of the bottom core. Peel shavings of fennel from the cut side of each quarter with a mandolin or peeler
Once the dough has doubled, knead again and separate the dough evenly into 6 small rounds. Roll out each round of dough to approximately 12cm diameter. The dough should be fairly thin. Spread on the tomato sauce
Top the pizzas with the sheeps milk cheese, asparagus, shaved fennel and garden herbs. Season with salt and pepper to taste
150g of sheep's-milk cheese
1 fennel bulb
75g of green olive
1 tbsp of flat-leaf parsley
1 tbsp of fresh thyme
1 tbsp of chervil
1 tbsp of chives
Using a large wooden cutting board or a pizza peel, place each pizza on a barbecue or in a wood fired oven, on a pizza stone or skillet if possible. Cook until the base is crisp, for about 8 minutes. Serve the pizzas warm
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