Spring flavours shine in this vibrant pesto pizza, layered on a crisp Venerdi Fancier Sourdough Pizza Base and topped with creamy mozzarella, sweet peas and tender asparagus. Finished with fresh mozzarella, basil, micro herbs and snow pea tendrils, it’s a colourful, veggie-packed meal that celebrates the season while delivering plenty of flavour, texture and freshness in every bite.
Makes: 2-4 | Prep: 15 Mins | Cook: 15 Mins
Ingredients:
- 1 pack Venerdi Fancier Sourdough Pizza Bases – product
- ⅓ cup basil pesto
- 1 bunch asparagus, trimmed and cut into thirds
- ½ cup frozen peas, thawed
- 125g sliced mozzarella
- Handful micro herbs, snow pea tendrils
- Torn fresh mozzarella
- Fresh basil leaves
- Olive oil
- Cracked black pepper
Method:
- Preheat the oven according to the pizza base packet instructions.
- Spread the pesto over the pizza bases.
- Top with the mozzarella, asparagus and peas.
- Bake for 10–15 minutes until the cheese is bubbling and the base is crisp.
- Finish with fresh mozzarella, micro herbs, snow pea tendrils, basil, a drizzle of olive oil and cracked black pepper before serving.
Recipe & photographs created by @cecilevadas
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