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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.
THIS IS YOUR CHANCE TO WIN.
The World Cup is here, and we`re giving one lucky winner the chance to watch an England fixture from their very own Cubitt House Private Dining Room.
Gather up to 12 friends and settle in for a match-day experience complete with exclusive use of a Private Dining Room, arrival snacks for the table and a case of Cubitt Pils bottled lagers to enjoy throughout the game.
To enter:
• Like this post
• Follow @cubitthouse
• Tag three friends you`d bring along
• Sign up via the link in our bio
The winner will be contacted directly ahead of the fixture.
Good luck.
T&Cs apply.
A few signs that summer cooking has arrived at Cubitt House.
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The World Cup kicks off today and there’s only one place to watch it, at your favourite Cubitt House pub. Best watched with one eye on the screen and one hand around a pint. We’ll save you a seat at the bar.
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Long lunches have a habit of turning into long evenings around here. Order for the table and settle into your favourite Cubitt House pub.
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This weekend, Cubitt House Eats With headed to Nevill Holt Festival, where Chef Director Ben Tish joined Ana Ortiz of Fire Made for an afternoon of cooking over flame, generous feasting and great company around the table.
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