Jump into spring and the new Jersey Royal potato season with a pizza that’s topped with all your seasonal favourites…

Serves: 4
Preparation time: 25min (plus 30min proving time)
Cooking time: 20-21min

1. In a large bowl, combine the flour, yeast, sugar with ½tsp salt and 400ml hand hot water (tepid water). Mix into a dough, tip the dough out onto the work surface and knead for 5 minutes until smooth and elastic. Return to the bowl, cover loosely with a tea towel and leave to rise in a warm place for 30min or until it has doubled in size.
2. Bring a pan of water to the boil, add the potatoes and simmer for 5-6min until just soft. Add the asparagus for one minute, then drain and refresh in cold water. Beat the ricotta.
3. Preheat the oven to 220ºC, Fan oven 220ºC, Gas Mark 7. Dust a couple of baking trays with a little flour. Divide the dough into 4 and roll out or hand stretch as thinly as you can.
4. Spread with the ricotta mixture, top with the potato slices, asparagus, mange tout and peas. Then scatter over both the mozzarella and Parmesan cheese and bake for 12-15min until golden and the base is crisp. Serve hot, drizzled with extra olive oil and the pea shoots.

Cook’s tip: You can make 1 large, 2 or 4 individual pizzas, just divide the dough accordingly. A large one may take slightly longer to cook.

Don’t miss great cookery every week in the pages of My Weekly. This week we’ve a brilliant selection of easy, cheesy lunch recipes!