Wholemeal-crust pizza rossa

With asparagus, Parmesan & rocket salad

Wholemeal-crust pizza rossa

Wholemeal-crust pizza rossa

Serves Makes 4
Time Cooks In45 minutes plus proving
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 547 27%
  • Fat 9.9g 14%
  • Saturates 2.5g 13%
  • Sugars 6.5g 7%
  • Salt 1.3g 22%
  • Protein 23.5g 47%
  • Carbs 97g 37%
  • Fibre 7g -
Of an adult's reference intake
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  • 400 g strong white bread flour , plus extra for dusting
  • 100 g plain wholemeal flour
  • 1 x 7 g sachet of dried yeast
  • olive oil
  • 2 cloves of garlic
  • 1 fresh red chilli
  • 1 x 400 g tin of quality plum tomatoes
  • 1 bunch of fresh basil , (30g)
  • 300 g asparagus
  • 30 g Parmesan cheese
  • 200 g rocket
  • extra virgin olive oil
  • 1 lemon
  • balsamic vinegar
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Tap For Ingredients


  1. To make the pizza dough, combine 400g of strong white bread flour and 100g plain wholemeal flour and 1 x 7g sachet of yeast in a large bowl with 1 teaspoon of fine sea salt. Make a well in the middle and pour in 325ml of tepid water. Bring the mixture into a ball with your hand, then knead on a flour-dusted surface for 10 minutes, or until elastic and smooth.
  2. Place into an oiled bowl, cover with a damp tea towel and leave to prove for 1 hour or until doubled in size.
  3. Knock the dough back by kneading it briefly, then divide into 4 balls. Cover again and leave to prove again for 1 hour.
  4. Preheat the oven to its highest setting. Pop a couple of pizza stones in the oven, or use 2 baking trays dusted with flour.
  5. For the sauce, peel 2 cloves of garlic and finely slice, along with the 1 fresh red chilli. Place in a saucepan on a medium heat with 1 tablespoon of olive oil and fry until golden.
  6. Add 1 x 400g tin of plum tomatoes, gently crushing them through your hands into the pan. Simmer for 5 minutes or until slightly thickened, then taste and season to perfection with sea salt and black pepper.
  7. Roll and stretch each ball of dough into 20cm rounds to make 4 pizza bases.
  8. Spread each base with the tomato sauce, then pick over a little basil.
  9. Transfer the pizzas, two at a time, to the pizza stones or baking trays and bake for 8 to 10 minutes, or until golden and crisp. Repeat with the remaining pizzas.
  10. Using a speed peeler, shave 300g of asparagus spears and 30g of Parmesan into a large bowl. Add 200g of rocket and the remaining basil leaves, then toss with a drizzle of extra virgin olive oil and a good squeeze of lemon juice.
  11. Top each pizza with a large handful of salad, then drizzle with balsamic vinegar, and tuck in!


Instead of melted cheese, this pizza is topped with a chilli-spiked tomato sauce and fresh salad.