Spring flavours shine in this vibrant pesto pizza, layered on a crisp Venerdi Fancier Sourdough Pizza Base and topped with creamy mozzarella, sweet peas and tender asparagus. Finished with fresh mozzarella, basil, micro herbs and snow pea tendrils, it’s a colourful, veggie-packed meal that celebrates the season while delivering plenty of flavour, texture and freshness in every bite.

Makes: 2-4 | Prep: 15 Mins | Cook: 15 Mins

Ingredients:

• 1 pack Venerdi Fancier Sourdough Pizza Bases – product
• ⅓ cup basil pesto
• 1 bunch asparagus, trimmed and cut into thirds
• ½ cup frozen peas, thawed
• 125g sliced mozzarella
• Handful micro herbs, snow pea tendrils
• Torn fresh mozzarella
• Fresh basil leaves
• Olive oil
• Cracked black pepper

Method:

1. Preheat the oven according to the pizza base packet instructions.
2. Spread the pesto over the pizza bases.
3. Top with the mozzarella, asparagus and peas.
4. Bake for 10–15 minutes until the cheese is bubbling and the base is crisp.
5. Finish with fresh mozzarella, micro herbs, snow pea tendrils, basil, a drizzle of olive oil and cracked black pepper before serving.

Recipe & photographs created by @cecilevadas