2 x 30cm round pizza bases
1½ cups fresh deli ricotta cheese
2 tsp bottled crushed garlic
2 cups grated pizza or tasty cheese
1 bunch asparagus, trimmed and peeled into ribbons
6 pancetta slices, roughly torn
- Preheat the oven to 230°C (210°C fan forced). Place pizza bases onto two pizza trays and spray with olive oil.
- Place ricotta, garlic and some salt and pepper into a food processor and blend until smooth. Spread ricotta evenly over pizza bases, leaving a 1cm border all round. Sprinkle with cheese and top with asparagus, pancetta and cracked black pepper.
- Bake in the oven for 10 min or until the bases are golden and cheese has melted. Garnish with freshly grated parmesan cheese. Cut into wedges and serve with mixed salad leaves if desired.