GREEN FOREST PIZZA

image MAKES ONE 10- TO 12-INCH PIZZA

This pizza highlights asparagus and zucchini, but swap in other green vegetables, like broccoli, if you like. Use your favorite local mushrooms, too.

1 ball (about 250 g) Sourdough Pizza Dough (here)

½ tablespoon sea salt

½ cup thin asparagus spears, halved lengthwise and cut into 1-inch pieces

1 tablespoon everyday olive oil

1 cup chanterelle mushrooms

Flake salt, such as Maldon

Freshly ground black pepper

1/3 cup Basil Parsley Pesto (here)

1 small zucchini, sliced lengthwise in thin ribbons on a mandoline or vegetable peeler

2 tablespoons toasted pine nuts, optional

image Preheat the oven and shape the pizza dough according to the directions here.

image Bring 4 cups water to a boil in a saucepot and add the sea salt. Drop the asparagus into the water and blanch for 15 seconds. Transfer to a colander and run under cold water to halt the cooking. Pat dry.

image Heat a sauté pan over medium heat. Add the olive oil, then the chanterelles, and cook until tender, about a minute, before tossing. Season with flake salt and pepper, toss gently, and remove from the heat.

image Flour a wooden pizza peel or rimless baking sheet, place the shaped dough on it, and set aside.

image Spread the pesto evenly over the dough all the way to the rim. Place the asparagus, chanterelles, and zucchini ribbons around the pie.

image Bake the pizza according to the directions here.

image Use a peel or baking sheet to remove the pizza from the oven and transfer to a cutting board. Finish the pie with the toasted pine nuts, if using, and salt. Serve hot.