Spring feast pizza with Jersey Royals

Name: Spring feast pizza with Jersey Royals
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 200 g Jersey Royals, scrubbed; 150 g pack French breakfast radishes; 1 unwaxed lemon, zest of all, juice of ½; 1 pinch caster sugar; 6 tbsp mascarpone; 40 g Cooks’ Ingredients Wild Garlic; 1 No.1 Hand Stretched Roman Style Pizza Base; 230 g pack asparagus; 150 g pack mozzarella, drained; 2 tbsp extra virgin olive oil; 25 g pack flat leaf parsley, roughly chopped

A take on the Italian pizza con patate, and a frankly triumphant celebration of spring’s finest produce – Jersey Royals, wild garlic, asparagus and radishes – all loaded onto a ready-made base.

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Vegetarian

Serves2
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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200g Jersey Royals, scrubbed
½ x 150g pack French breakfast radishes
1 unwaxed lemon, zest of all, juice of ½
1 pinch caster sugar
6 tbsp mascarpone
40g Cooks’ Ingredients Wild Garlic
1 No.1 Hand Stretched Roman Style Pizza Base
230g pack asparagus
150g pack mozzarella, drained
2 tbsp extra virgin olive oil
½ x 25g pack flat leaf parsley, roughly chopped

Put the Jersey Royals in a large pan, cover with cold, salted water, bring to the boil, then reduce the heat and simmer for 5-7 minutes until almost tender. Meanwhile, thinly slice the radishes and put in a small bowl. Add the lemon juice with the sugar and a pinch of salt; mix well and set aside.
Preheat the oven to 220ºC, gas mark 7. Puta baking tray in the oven to heat up. In a bowl, beat together the mascarpone, lemon zest and wild garlic; season. When the potatoes are done, drain, run under cold water until cool, then thinly slice. Spread the mascarpone mixture over the pizza base (still on its cardboard tray), leaving a border. Arrange the sliced Jersey Royals over the top. Tearover the mozzarella, then cut the asparagus into 3-4cm lengths and scatter them over. Season and drizzle with 1 tbsp olive oil.
Use the cardboard to slide the pizza onto the hot baking tray; cook for 13-15 minutes, until golden. Scatter over the parsley and pickled radishes, then drizzle with the remaining 1 tbsp olive oil and add some extra cracked black pepper.

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