Spring Asparagus & Pesto Pizza
- 1 Luna & Fennel cauliflower-crust pizza base
- 3 white baby potatoes
- 4 asparagus
- Almond flakes
- Fresh mint leaves
- 1/2 lemon
For the pesto:
- 60g spinach
- 60g basil
- 120g almonds
- 120ml olive oil
- Juice and zest of 1 lemon
- 1 garlic clove
- 1/2 teaspoon salt
Heat the oven to 180°C and line an oven tray with baking paper.
Place the potatoes in a pan and cover with cold water. Add half a teaspoon of salt and bring to a boil. Leave for 5 minutes then drain and rinse under cold water. This step allows the potatoes to cook evenly and ensures you get the best potato slices possible.
To make the pesto, put all ingredients into a blender, blitz and set aside. Check for seasoning and adjust if necessary.
Once the potatoes are cooled enough to touch, take a mandolin or sharp knife and slice the potatoes thinly length ways. Lightly and evenly brush both sides with a little olive oil, season well and line on baking tray. Roast for 15 to 20 minutes until a few charring marks start to appear and the edges are slightly crisp. While the potatoes are in the oven, prepare the asparagus by snapping off the woody ends and rub with a little olive oil. If they're thick spears I recommend slicing through the middle before cooking to give a more manageable bite.
Lay the asparagus in a hot griddle pan going against the ridges, season with salt and pepper and leave for a few minutes. Turn them over and repeat until beautifully charred on both sides. You want there to still be a nice bite to them.
Once potatoes and asparagus have cooked and cooled, take your Luna & Fennel cauliflower pizza base and top with the pesto, potato slices and lastly the asparagus. Pop in a pre-heated oven for five minutes to heat through and finish with fresh mint leaves, toasted almond flakes and a generous squeeze of lemon juice.