In a large bowl, combine the flour, yeast, sugar with ½ tsp salt and 400ml hand hot water
(tepid water). Mix into a dough, tip the dough out onto the work surface and knead for five
minutes until smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave
to rise in a warm place for 30 minutes or until it has doubled in size.
Bring a pan of water to the boil, add the potatoes and simmer for five to six minutes until just soft.
Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta with
the garlic, olive oil and plenty of freshly ground pepper and some salt.
Preheat the oven to fan 200ºC. Dust a couple of baking trays with a little
flour. Divide the dough into four pieces and roll out or hand stretch as thinly as you can.
Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas.
Then scatter over both the mozzarella and Parmesan cheese and bake for 12-15 minutes
until golden and the base is crisp. Serve hot drizzled with extra olive oil and the pea shoots.
Recipe courtesy of Jersey Royals
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