Asparagus is one of the classic markers of Spring and a favourite flavour. Cooked here on a joyful and tasty pizzette – to eat outside when the sun is shining. Making your dough is fun and much easier than you might think.
75g grated mozzarella
60g crumbled goat’s curd
1 red chilli finely chopped
5 large spears of asparagus trimmed and peeled Into long strips with a speed peeler
sea salt, pepper and extra virgin olive oil
Pizzette dough
500g white bread flour-sieved
100g semolina flour
½ teaspoon salt
1x 7g-sachet yeast
½ tablespoon caster sugar
2 tablespoons olive oil
350ml warm water
Whisk the yeast into the water to dissolve. Mix together the flours, salt, sugar and olive oil. Now stir in the warm water, gradually and then knead the mix together with your hands until fully incorporated. Continue to knead until you have fairly smooth, elastic dough. Cover the bowl with a damp clean cloth and wait for 30 minutes or so, until the dough has doubled in size, leaving in a warmer part of the kitchen is advisable.
When doubled the dough is ready to be divided into 4 balls and then each ball rolled out, on a lightly floured surface to form small pizzetta.
Heat an oven to very hot along with some large sturdy baking trays to cook the bases. (Or use an outdoor pizza oven)
Place the bases directly on the trays and sprinkle the cheeses and chilli on top along with a lug of olive oil and some seasoning. Cook for 5 minutes, turing once.
Divide a pile of asparagus strips on each pizzette, season and cook for a further 1 minute until the asparagus has wilted, the cheese has melted and the base is cooked, browned and crispy. Serve.
Upstairs at The Alfred Tennyson, our newest dining space Alfie’s is making a name for itself. Thank you to @thelondonstandard for the kind words.
One bite and you’re somewhere warmer. Asparagus ribbons, goat’s curd and a flicker of chilli heat, all on a light, golden pizzette base.
#DishWithTish
Full recipe in bio.
One hour. Three pubs. Free pints.
Join us today for Harbour Hour — 13 May, 5 to 6pm. At The Coach Makers Arms, The Barley Mow and The Builders Arms, your first pint of @harbourbrewing’s Singlefin Lager is on the house.
Pop in, say hello and enjoy a proper pint while stock lasts (once it is gone, it’s gone, get there early!).
Nothing pairs with a pint quite like the bold flavours of Indian cooking.
Come along with us as the Cubitt House team tried and tested the very best flavours from @bombaybustle.
Introducing The Bombay Royal, a one-week takeover at The Princess Royal with the team from @bombaybustle, landing 2–7 June.
Our Alfie’s Freezer Martini features an absolute London classic, @haymansgin. It’s poured tableside from a custom bottle, perfectly chilled and perfect to share… or not. Enjoy with a twist.
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