Asparagus and Tomato Pizzette
400g ready-made bread dough + 12 fresh asparagus spears + 60ml (¼ cup) ready-made basil pesto + 200g mozzarella cheese, sliced + 18 cherry tomatoes + grated Parmesan + 12 fresh basil leaves
Preheat the oven to 200°C. Knock back the bread dough and divide into 12 pieces about the size of a golf ball. Roll each ball into a circle on a lightly floured surface and place on a greased or sprayed baking tray. Trim the asparagus, cut each spear in half and blanch in boiling water for 2 minutes. Drain and pat dry. Spread the pesto on the pizzette bases and top with mozzarella slices. Scatter over asparagus and tomatoes and sprinkle with Parmesan. Bake for 8-10 minutes until golden and bubbling. Serve sprinkled with extra Parmesan and garnished with basil. Serves 6.