Spring Veggie Pizza

Preheat oven to 180c Fan/200c

Prepare your asparagus and cut your courgette into rounds

Add your courgette to a baking tray, season with salt and pepper and bake for 15 mins

Mix ricotta and feta together in a bowl into a smooth consistency. Add the zest of 1 lemon and season with salt and pepper

Once your courgette is finished in the oven, roll out the pizza base

Top the pizza base with the ricotta and feta mixture (leave a little bit of pastry uncovered so you have a crust!), lay your asparagus and courgette on top and bake for 20 mins

Whilst it bakes, boil your peas for 2 mins and prepare your wild garlic pesto

Rinse and roughly chop your wild garlic leaves

Using either a pestle and mortar or a food processor, blitz the leaves, parmesan, garlic, lemon zest and pumpkin seeds. Once you have a paste, add the oil and check the seasoning

Once the pizza is finished baking, remove from oven and sprinkle over the peas, drizzle over the wild garlic pesto and finish with a scattering of crumbled feta. Slice up and enjoy!