Royal Spring Pizza

Inspired by the Italian classic pizza con patate, this version is a vibrant nod to spring, showcasing Jersey Royals, wild garlic, asparagus, and radishes layered generously over a sourdough base.

Difficulty:

Prep time: 20

Cook time: 30

Serves: 2

Related Tags

Vegetarian

Ingredients

150g Jersey Royals, scrubbed
5 radishes, thinly sliced
1 lemon, zest all & juice half
1 pinch caster sugar
6 tbsp mascarpone
Sourdoug pizza base
200g asparagus
120 Burrata, drained
1 tbsp extra virgin olive oil
1 bunch of roughly chopped Parsley
2 tsp The Garlic Farm Roast Garlic Jam

Method

Preheat the oven to 220°C (gas mark 7) and place a baking tray inside to heat.

Put the sliced radishes into a small bowl and combine with the lemon juice, sugar, and a pinch of salt. Stir and leave to lightly pickle while you prepare the rest.

Mix the mascarpone with the lemon zest and garlic jam in a bowl, then season to taste and set aside.

Place the Jersey Royals in a pan of cold, salted water. Bring to the boil, then simmer for around 5–7 minutes until just shy of tender. Drain and cool under cold running water, then slice into thin rounds, they don't have to be simmular in size.

Spread the mascarpone mixture over the pizza base, keeping a small edge clear around the sides.

Arrange the sliced potatoes evenly over the base. Tear over the mozzarella, then add the asparagus pieces. Season lightly and drizzle with half of the olive oil.

Transfer the pizza onto the hot baking tray and cook for 13–15 minutes, until the base is crisp and the topping is golden.

Remove from the oven and finish with the pickled radishes and parsley. Drizzle over the remaining olive oil and add a generous grind of black pepper before serving. Place back into the oven for 1-2 minutes then take it out of the oven, transfer to a plate, slice and enjoy!