In a large bowl, mix 700ml of lukewarm water with the sea salt. When the salt dissolves, mix in a small handful of the flour to break the water and start to turn into batter. Mix in the yeast and leave for 2 minutes. Gradually mix in the remaining flour until you have a soft dough.
Lightly dust the work surface with flour and begin hand kneading the dough. Once the dough is smooth and elastic (will take between 15 to 20 minutes), cover with a clean damp tea towel and prove for 1 hour, or until doubled in size.For the pizza sauce:
Meanwhile, place all sauce ingredients into a blender and blend until fully combined. Set aside.For the veggies:
Slice the asparagus spears into halves, finely slice the red onion, and create thin strips of courgettes. You can use a vegetable peeler for this.
Put all the veg into a bowl and add a tablespoon of olive oil. Mix with your hands until all the veggies are covered.
Heat a griddle pan on a high heat. Once hot, use tongs to place the vegetables onto the pan and char for 2-3 mins each side.Bring it all together:
When the dough has proved, begin on knocking the air out with your fists and then roll it into a sausage shape. Chop into 6 equal pieces and roll each one into a ball.
Preheat the oven to (240ºC / 475ºF / gas 9) and place a pizza stone or inverted baking sheet inside.
Move one ball of dough onto a flour-dusted surface. Press and stretch the dough into a round disc with a 30cm diameter.
Add the pizza sauce and then your veggies onto the dough. Finally add both Apetina® cheeses to top them off.
Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 9 or 10 minutes and it’ll be golden, crisp and ready to eat.
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