Sunny one day and raining the next, Spring is certainly here and it’s been great for our garden. In particular, we’ve got more asparagus than we know what to do with. So, I altered my garlic and coriander naan bread recipe to make this Mediterranean-inspired easy flatbread pizza to use it all up.
Of course, you could use a traditional pizza dough here, but I find that the springy lemon and garlic flatbread dough perfectly compliments fresh, light spring toppings- in this case, asparagus, and a zucchini I found in the fridge!
- 1 cup self-raising flour
- 1 cup plain flour
- 1 tablespoon olive oil (plus a tiny bit extra)
- 1/2 packet active dried yeast
- 2 generous tablespoons full-fat yoghurt
- 1/3-1/2 cup warmed full-fat milk
- 1/2 tsp baking powder
- 1 tsp sugar
- 2 large cloves garlic, minced,
- Juice and zest of 1 lemon
- Salt and pepper to taste
- 3 tbsp good-quality hard cheese, grated (I use Alexandrina Dairy Finniss River Romano)
- 1 handful good-quality feta (I use Alexandrina Dairy Fleurieu Feta)
- 1 bunch asparagus
- 1 zucchini
- Balsamic vinegar & olive oil, to serve
- Set the oven to 220 degrees Celsius and, if you have one, place a pizza stone inside.
- Sift the flours into a mixing bowl. Make a well in the middle and, into it, add the tablespoon of olive oil, the yeast, yoghurt, baking powder, sugar, one of the garlic cloves, lemon zest and seasoning (bear in mind that too much salt will affect the glutens in the dough). Mix together until the mixture resembles fine breadcrumbs.
- Add the milk a splash at a time and mix until the dough comes together. I find a third of a cup works perfectly, but have half a cup handy, just in case.
- Dust your hands with flour and turn the dough out onto a clean, floured work surface and knead for at least five minutes, ideally up to ten. The dough will be sticky to work with at first but will eventually come together to form a ball.
- Place a teaspoon of olive oil in the palm of one hand and rub your hands together before rubbing the oil all over the dough. Then place the dough in a clean mixing bowl, cover with a damp tea towel and leave somewhere warm until the dough doubles in size (between sixty and ninety minutes should do the trick).
- Chop and steam the asparagus for a maximum of five minutes. While waiting for them to be done, turn the dough out onto a clean, floured surface and press into a round “pizza-shape”, leaving the outer crust approximately 1-2cm and the rest of the pizza 0.5-1cm thick.
- Grate the cheese over the top of the pizza until it thinly covers the whole surface. Then, scatter the remaining garlic, sliced zucchini and chopped asparagus over the pizza before drizzling with olive.
- Bake in the oven on a tray or pizza stone for five minutes. Once the pizza dough has started to bubble, switch the oven to grill and leave the pizza until the top starts to turn golden brown- this should take no more than another five minutes.
- Remove the pizza from the oven, sprinkle with crumbled feta, drizzle with balsamic vinegar and enjoy!