Asparagus and tomato pizzette al fresco

Mini Italian delight with a healthy spin

INGREDIENTS

400g ready-made bread dough

12 fresh asparagus spears

60ml ( cup) ready-made basil pesto

200g mozzarella cheese, sliced

18 cherry tomatoes

grated parmesan

12 fresh basil leaves

METHOD

Preheat the oven to 200C.

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