Barbecued pizza topped with asparagus, broad beans and fennel


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Pizza base

  • 350g of plain flour
  • 7g of dried yeast
  • 60ml of olive oil, plus more for greasing
  • 20g of honey
  • 20ml of water

Tomato sauce

Pizza toppings

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
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
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
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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