Barbecued pizza topped with asparagus, broad beans and fennel

Ingredients

Store Cupboard

  • 350g of plain flour
  • 7g of dried yeast
  • 20g of honey
  • 100g of sugar
  • salt
  • pepper

Oils & Vinegars

  • 60ml of olive oil, plus more for greasing

Beverages

  • 20ml of water
  • 1 tsp Pernod

Fruit & Vegetables

  • 4 tomatoes, chopped
  • 1 shallot, chopped
  • 1 dash of lemon juice
  • 12 asparagus
  • 75g of broad beans, removed from shells
  • 1 fennel bulb

Dairy

  • 150g of sheep's-milk cheese

Delicatessen

  • 75g of green olive

Salad & Fresh Herbs

  • 1 tbsp of flat-leaf parsley, chopped
  • 1 tbsp of fresh thyme, chopped
  • 1 tbsp of chives, chopped
  • 1 tbsp of chervil, chopped