Spring Asparagus and Tomato Pizzettes

Makes 6

Ingredients:

• 300g readymade bread dough
• 60ml (4tbsp) basil pesto
• 200G mozzarella cheese, sliced
• 12 asparagus spears, blanched
• 18 cherry tomatoes
• Grated Parmesan
• 12 basil leaves

 Method:

1. Preheat the oven to 200 degrees C. 
2. Knock back the bread dough and breaking off pieces about the size of a golf ball roll each into a circle on a lightly floured surface and transfer to an oven tray which has been sprayed with non-stick cooking spray.
3. Spread the pesto on the bases and top with mozzarella slices.
4. Scatter over the asparagus and tomatoes then sprinkle with Parmesan cheese.
5. Bake for 8-10 minutes until golden and cheese melted.
6. Sprinkle over extra Parmesan and finish off with basil and serve.