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