Asparagus Pizza


  • 4 x 125g plain naan breads
  • 120g green pesto
  • 1 x 125g ball mozzarella, drained and torn into small pieces
  • 160g trimmed fine asparagus
  • 80g mature cheddar cheese, grated freshly ground black pepper
  • 40g rocket
  • 20g parmesan shavings
  • 20g toasted pine nuts


Calories columnFat columnSaturates columnSugars columnSalt column
710 per serving
36% %GDA
38g per serving
54% %GDA
13g per serving
63% %GDA
5g per serving
5% %GDA
2.40g per serving
40% %GDA


  1. Preheat the oven to 220°C/fan 200°C/gas 8.

  2. Place the naan breads onto a large baking sheet and spread with the pesto – getting as near to the edges as possible.

  3. Divide the mozzarella evenly between the naan, then scatter the asparagus over the top. It’s that fine, you won’t need to precook it. Cover with the grated cheddar.

  4. Place in the oven for 10 minutes until hot and the asparagus is slightly charred and the cheese melted and bubbling.

  5. Scatter with the rocket, a few shavings of parmesan, the pine nuts and a good amount of freshly ground black pepper and serve straightaway.