Asparagus Mushroom Pizza V

20 minutes 25 minutes

A white pizza with garlicky mushrooms, tinned asparagus, and a drizzling of truffle oil. For a meatier version add some strips of tender prosciutto or crispy pancetta.

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  • 20g unsalted butter
  • 250g chestnut mushrooms, sliced
  • 1 tablespoon Epicure Chopped Garlic
  • ½ teaspoon coarse salt
  • ¼ teaspoon pepper
  • 2 x 25cm pizza bases
  • cheese sauce *recipe below
  • 250g mozzarella, thinly sliced
  • 1 tin Epicure Asparagus Spears
  • 8 sprigs thyme, leaves removed
  • 1 teaspoon truffle oil
  • Cheese Sauce
  • 150ml semi-skim milk
  • 15g unsalted butter
  • 15g plain flour
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 30g mature cheddar, grated

The recipe Asparagus Mushroom Pizza Kitchen Mode

  • 1

    Preheat oven to 220ºC, Gas Mark 7.

  • 2

    Set a frying pan over medium-high heat. Melt the butter in the pan and then toss in the mushrooms. Cook for 3 min, until the mushrooms have softened and release their juices. Add salt and garlic, cook for 2 minutes more, or until the liquid has evaporated. Season to taste, then remove from heat.

  • 3

    Divide the cheese sauce between the two pizza bases. Scatter each pizza base with half of the mozzarella, 6 asparagus spear (cut in half), half of the mushrooms, and half of the thyme. Season with a good pinch of salt and pepper.

  • 4

    Bake the pizzas directly on the rack for 12-15 minutes or until the pizza base is crisp and the cheese has melted. Remove and drizzle with ½ teaspoon truffle oil, each. Slice and serve warm.

  • 5

    Cheese Sauce

    Set a small saucepan over medium heat. Add the butter to melt then stir in the flour. Cook for one minute. Slowly whisk in milk, a bit at a time, making sure the mixture is smooth before adding more. Once the milk is fully incorporated bring up to a simmer, cooking until thick. Remove from heat and stir through salt, pepper, and cheese, to melt. Let cool before spreading on the pizza base.