Summer Pizza

A light and luscious pizza perfect for the warmer months when asparagus is at its best.

			  Summer Pizza

Serves: 4

Cooking time: 5-10 minutes


  • 4 x 20cm plain pizza bases
  • 1/4 cup tomato passata
  • 200g fresh ricotta, crumbled
  • 2 bunches asparagus, woody ends removed
  • 4-5 sprigs fresh thyme
  • 1 teaspoon black peppercorns
Basil Oil:
  • 1 bunch fresh basil, leaves and tender stems stripped off
  • 1/3 cup extra virgin olive oil
  • Watercress, to garnish


  1. Preheat the oven to 200°C. Brush the pizza bases with the passata and scatter with the ricotta, asparagus, thyme and peppercorns. Bake in the preheated oven for 5-10 minutes until crisp and bubbly.
  2. In the meantime, prepare the Basil Oil: Place the basil in a heatproof bowl and cover with boiling water. Using a slotted spoon, remove basil immediately and refresh in cold or iced water. Drain basil well and place in a food processor. Add the olive oil and process until bright green and smooth.
  3. When cooked, drizzle the hot pizzas with a little basil oil and serve immediately.

Recipe provided by the Australian Asparagus Council

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