Name: Asparagus and goat’s cheese party pizzas
Cook time: 15 min
Total time: 15 min
Ingredients: Pizza dough; 1 1/2 cup (225g) '00' flour, bread flour or plain (all-purpose) flour; 1 teaspoon (4g) dried yeast; 1 teaspoon caster (superfine) sugar; 1 teaspoon fine table salt; 1 tablespoon olive oil; 1/2 cup (125ml) warm water, approximately; 1/4 cup (60ml) olive oil; 1 clove garlic, chopped finely; 2 teaspoon fresh thyme leaves; 200 gram (6½ ounces) ricotta cheese; 120 gram (4 ounces) goat's cheese, crumbled; 525 gram (1 pound) asparagus, trimmed, halved lengthways; 1/4 cup loosely packed fresh chervil sprigs

Ingredients

Pizza dough

1 1/2 cup (225g) '00' flour, bread flour or plain (all-purpose) flour

1 teaspoon (4g) dried yeast

1 teaspoon caster (superfine) sugar

1 teaspoon fine table salt

1 tablespoon olive oil

1/2 cup (125ml) warm water, approximately

1/4 cup (60ml) olive oil

1 clove garlic, chopped finely

2 teaspoon fresh thyme leaves

200 gram (6½ ounces) ricotta cheese

120 gram (4 ounces) goat's cheese, crumbled

525 gram (1 pound) asparagus, trimmed, halved lengthways

1/4 cup loosely packed fresh chervil sprigs

Method

1.To make pizza dough, combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size. Turn dough onto floured surface; knead until smooth.

2.Preheat oven to 240°C/475°F. Oil 2 oven or pizza trays; place in heated oven.

3.Divide dough in half; roll each half on floured surface into 15cm x 40cm (6-inch x 16-inch) rectangle. Place on trays.

4.Combine oil, garlic and half the thyme in small bowl; brush about two-thirds of the oil mixture over pizza bases. Top with both cheeses and asparagus. Brush with remaining oil mixture; sprinkle with remaining thyme, season.

5.Bake pizzas about 15 minutes or until bases are browned and crisp. Cut each pizza into 12 pieces. Serve sprinkled with chervil.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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