Barbecued pizza topped with asparagus, broad beans and fennel
Item 1 of 1
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
discover more:
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
- 4 tomatoes, chopped
- 1 shallot, chopped
- 100g of sugar
- 1 tsp Pernod
- 1 dash of lemon juice
Pizza toppings
- 150g of sheep's-milk cheese
- 12 asparagus
- 75g of broad beans, removed from shells
- 1 fennel bulb
- 75g of green olive
- 1 tbsp of flat-leaf parsley, chopped
- 1 tbsp of fresh thyme, chopped
- 1 tbsp of chives, chopped
- 1 tbsp of chervil, chopped
- salt
- pepper
SAVE RECIPE
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 tomatoes
- 1 shallot
- 100g of sugar
- 1 tsp Pernod
- 1 dash of lemon juice
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
- 12 asparagus
- 75g of broad beans
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
- 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
- salt
- pepper
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2023
