Barbecued pizza topped with asparagus, broad beans and fennel

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.

First published in 2015

Ingredients

Metric

Imperial

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

Equipment

  • Mandoline
  • Blender
  • Barbecue

Method

1
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
2
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
3
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
4
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
5
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
6
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
7
Top the pizzas with the sheeps milk cheese, asparagus, shaved fennel and garden herbs. Season with salt and pepper to taste
8
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
First published in 2015

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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