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32p/10gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 240˚C, gas mark 9. Set aside a few basil leaves, then shred the rest and mix with the ricotta and lemon zest; season. Toss the asparagus with the oil; season
On a lightly floured surface, roll out one ball of defrosted pizza dough to a 25cm circle and put on a large, lightly floured baking tray. Spread over 2 tbsp tomato purée, scatter with ½ the mozzarella, then spoon over ½ the ricotta mixture. Arrange ½ the asparagus on top and bake for 8-10 minutes until golden. While it’s baking, prepare a second pizza in the same way.
As soon as the pizzas come out of the oven, transfer to a large chopping board and top with the reserved basil leaves and the prosciutto. Serve immediately.
Make this pizza meat-free by omitting the ham and baking with chargrilled artichoke hearts instead.
Typical values per serving when made using specific products in recipe
Energy | 1,756kJ/ 418kcals |
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Fat | 13g |
Saturated Fat | 6.6g |
Carbohydrates | 48g |
Sugars | 3.8g |
Fibre | 5.6g |
Protein | 23g |
Salt | 2.7g |
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