Herb Wholemeal Pizza with Asparagus, Baby Leeks and Mushrooms

Name: Herb Wholemeal Pizza with Asparagus, Baby Leeks and Mushrooms
Yield: Serves 2 to 4
Ingredients: 1 tablespoon finely chopped parsley; 175 g (6 oz) mozzarella cheese; 2 tablespoons extra-virgin olive oil garlic, crushed – optional; 1 teaspoon fast-action yeast; 250 g (8 oz) wholemeal plain flour; 1 teaspoon salt; 200 g (7 oz) each tender green asparagus, baby leeks and oyster mushrooms; about 150 mls (¼ pint) warm water; 1 tablespoon fresh herbs, finely chopped, such as basil, thyme and marjoram; hard cheese for grating

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

Dough

250 g (8 oz) wholemeal plain flour
1 teaspoon fast-

Main course
Starter
Vegetarian

Method

Put the flour, yeast and salt in a food processor and blend together, then add the herbs and process briefly once more. Gradually add the water (you may, or may not, need it all) until you have a soft, springy dough that is not too wet, nor too firm. The dough should stick to itself, rather than to your hand. Let the dough rest in the food processor while you prepare the vegetables.

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