In our household Friday night is all about Pizza. So casual and easy to share on the back patio as the birds fly home to their nests and the sun goes down on another day and another working week.

A little tip - pizza bases can be made in advance, they can be frozen and thawed when ready to use if that is more convenient.

Asparagus, Sundried Tomato and Goats Cheese Pizza
Serves 4

Basic Spelt Pizza Base

375g white or wholemeal spelt flour (i have used half and half before)
1 tspn honey
1 tspn dried yeast
1 tsp salt
1 1/2 tbspn olive oil
225 ml very warm water

Place half the flour, honey, yeast and salt in bowl of a stand mixer and set aside
Comine olive oil and warm water
With the paddle attachment, slowly stir the water and oil mixture into the flour until well combined
Mix in the remaining flour

Change to the dough hook attachment and knead on low for 4 - 5 mins, until the dough comes together as a ball and is smooth and elastic.
If not using a stand mixer, turn the dough onto a lightly floured surface and knead by hand for 10mins

Place the dough into a lightly oiled blow and cover with clean cloth
Set aside in a warm spot until the dough has doubled in size

Once dough has rise, use a sharp knife to divide into 3 portions
Shape each into a ball and flatten into a disc
Using your fingers or a rolling pin if you wish, stretch out each disc to a size that suits you.

Topping

Tomato sauce for base -

(you can mix up a quick one by reducing down a handful of roughly chopped tomatoes with a couple of garlic cloves, any herbs you may have that need to be used up in the fridge, splash of white wine, salt and pepper for seasoning)

1 bunch of asparagus with woody ends removed
large scoop of sun dried tomatoes
45g goats cheese
1 large ball buffalo mozarella

Preheat your pizza stone in an oven to 225 - 250 degrees celcius
After rolling out pizza base spread tomato sauce evenly over the top
Place the asparagus on top of the base and crumble the goats cheese over
Carefully place the pizza on the pre heated pizza stone and pop into the oven for 10 mins -

(i like to prepare my pizza on a piece of glad bake and also bake the pizza on the glad bake on the stone. It makes it easy to transfer the pizza to the stone and is safer as well)

After 10 mins has elapsed add the sundried tomatoes and continue to cook for another 5 mins or until the base is crispy and some colouring is visible

(i add the tomato's after otherwise they burn to a crisp)

Remove the pizza from the oven and top with shredded buffalo mozarella
Serve with a side of salad