Now that the days are long and hot we’re spending more and more time outdoors. Most balmy afternoons the kids play in the backyard, digging around in the sandpit, skipping through the sprinkler or playing in the cubby house right up until the sun begins to sink beneath the horizon turning the ever darkening sky the most beautiful shades of burnt orange.
It’s usually right at this moment I see the pangs of hunger flash across their tired and weary eyes and I quickly realise in the midst of the beautiful spring afternoon I haven’t yet prepared dinner.
These evenings I usually make a mad dash to the kitchen to rescue a stack of wholemeal pita breads from the pantry and get about making a simple pizza or two for supper. Tonight’s pizza’s celebrated the best of spring produce and were adorned with ribbons of fresh asparagus and zucchini and really couldn’t be more simple to prepare.
The pizza base’s were smothered in a generous layer of ricotta spiked with a little parmesan, lemon zest and fresh thyme leaves. Nestled in the ricotta were the silky ribbons of zucchini and asparagus as well as shaved morsels of turkey breast. And to top things off a thin layer of shredded mozzarella cheese was added along with a few dots of gorgeously green and beautifully fragrant basil pesto.
After a ten minute trip to a very hot oven the pizza’s returned golden and completely gorgeous. I popped the kids into a warm bath whilst the pizza’s cooled and once snuggled in fresh pyjamas we sat at the kitchen table and tucked into slices of delicious home made pizza alongside juicy wedges of fresh tomatoes.
Seeing their little faces eagerly devour our very simple supper of beautiful spring produce my heart sang and beckoned for more stunning spring days just like these.
To create the best spring time pizza ever simply…
Begin by preheating your oven to 200 degrees celsius (390 F). Line 2 oven trays with baking paper and set aside.
Place the ricotta, grated parmesan, thyme leaves and lemon zest into a small bowl and stir to combine.
Use a speed peeler to cut the zucchini and asparagus into thin ribbons and pop into a bowl. Drizzle with olive oil and toss to combine (adding the olive oil helps the zucchini and asparagus to cook and crisp up beautifully in the oven).
Divide the ricotta mixture between the 4 flat bread and spread to cover the base.
Top with the zucchini/asparagus mixture, turkey and shredded cheese. Dot with pesto and bake for 10-15 minutes or until golden and cooked.
Allow to cool slightly before slicing into chunky pieces and serving alongside tomatoes wedges and pesto.
the best spring time pizza ever
makes 4 mini pizza’s
1 cup (250 grams) ricotta
2 heaped tablespoons parmesan, grated
zest of 1 lemon
4 sprigs thyme, leaves picked
4 wholemeal pita breads
1 zucchini, cut into thin ribbons using a speed peeler
6 stalks of asparagus, cut into thin ribbons using a speed peeler
1 tablespoon extra virgin olive oil
3/4 cup (75 grams) shredded mozzarella (or tasty cheese)
100 grams turkey breast, shaved
1/2 cup (125 ml) basil pesto
tomato wedges and extra pesto, to serve
Preheat oven to 200 degrees celsius (390 F). Line 2 oven trays with baking paper and set aside. Place the ricotta, parmesan, lemon zest and thyme into a small bowl and mix to combine. Place the pita breads onto the oven trays. Divide the ricotta mix between the pita bread and spread evenly to cover each base. Place the zucchini and asparagus ribbons into a bowl, add the olive oil and toss to combine. Top each pita with the zucchini/asparagus mixture, shredded cheese and turkey. Dot each pizza with pesto and bake for 10-15 minutes or until golden and cooked. Allow to cool slightly before slicing into chunky pieces and serving alongside tomatoes wedges and pesto.
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