Method

• 1

  Place the bread mix in a large bowl, setting aside a handful for dusting the surface. Make a well in the centre, add 250ml lukewarm water then bring together to make a slightly sticky dough.

• 2

  Knead the dough vigorously for five minutes until it becomes smooth and elastic. Divide the dough into four even-sized balls then roll out to make 26x12cm ovals. Transfer to two large, non-stick baking sheets.

• 3

  Preheat the oven to 220C/425F/Gas 7. Spoon the ricotta onto the pizza bases then place the asparagus on top. Drizzle lightly with olive oil and leave to rise for 10 minutes.

• 4

  Bake for 15 minutes until the base is cooked through and the asparagus is tender. Dot over the pesto and finish with a good grinding of black pepper. Serve warm.