This homemade pizza is a great way to celebrate fresh, seasonal produce. Top it with asparagus and green pesto for that spring feeling! You can serve it on made-from-scratch dough as well as the ready made, shop-bought one.
In a large mixing bowl mix together flour, yeast and salt. Add olive oil and milk, then gradually start adding water, mixing it all together until it forms soft dough. Turn the dough into a floured work surface and knead for about 5 minutes until it is smooth and elastic. Transfer to a clean, oiled bowl and cover with tea towel. Set aside for about 1 1/2 hour or until double in size.
When the dough has risen, knock it back, then knead again until smooth, roll into a ball and set aside for 30 minutes to 1 hour until risen again. Divide the dough into 4 equal pieces. Use straight away or freeze.
Place the asparagus in a large pan of boiling water and blanch them for 2 minutes. Cool them under cold water and cut them in half. Blanch green peas in the same way. Set aside.
In a small jar, mix together green pesto and lemon juice. Set aside.
Preheat the oven to 200 C. Roll each piece of pizza dough on a floured surface as thin as you can. Transfer into baking sheet lined up with baking parchment. Spread roughly 1 tbsp of pesto on each pizza base, then top each pizza with asparagus, green peas, tomatoes and mozzarella slices. Bake for 10 minutes or until the base is golden. Top the pizzas with rocket salad, chilli flakes and drizzle with olive oil. Enjoy!