Ingredients

• 400g/14oz peeled plum tomatoes, weighed whole (or canned without their juice)

• 2 broccoli spears

• 225g/8 oz fresh asparagus

• 2 small courgettes

• 75ml/5 tbsp olive oil

• 50g/2 oz shelled peas, fresh or frozen

• 4 spring onions, sliced

• 1 quantity Basic Piazza Dough

• 75g/3 oz diced mozzarella cheese

• 10 fresh basil leaves, torn into pieces

• 2 garlic cloves, finely chopped

• salt and ground black pepper

Serves 4

Method:

1. Preheat the oven to 240C for at least 20 minutes before baking the pizza. Strain the tomatoes through the medium holes of a food mill placed over a bowl, scraping in all the pulp.

2. Peel the broccoli stems and asparagus, and blanch with the courgettes in a large saucepan of boiling unsalted water for 4-5 minutes. Drain and cut into bite-size pieces.

3. Heat 30ml/2 tbsp of olive oil in a small saucepan. Stir in the peas and spring onions, and cook for 5-6 minutes, stirring frequently. Remove from the heat.

4. Roll out the pizza dough to a 25cm/10 in circle and place on a greased baking sheet. Spread the pureed tomatoes on to the dough, leaving the rim uncovered. Add all the other vegetables, spreading them evenly over the tomatoes.

5. Sprinkle with the mozzarella, basil, garlic, salt and pepper and remaining olive oil. Immediately place the pizza in the oven.

6. Bake for about 20 minutes, or until the crust is golden brown and the cheese has melted.