Barbecued Pizza Topped With Asparagus, Broad Beans And Fennel

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Great British Chefs
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

350 g of plain flour

7 g of dried yeast

60 ml of olive oil, plus more for greasing

20 g of honey

20 ml of water

4 tomatoes, chopped

1 shallot, chopped

100 g of sugar

1 tsp of Pernod

1 dash of lemon juice

150 g of sheep milk cheese

12 asparagus

1 fennel bulb

75 g of green olive

1 tbsp of flat-leaf parsley, chopped

1 tbsp of fresh thyme, chopped

Bart salt

Bart pepper

1 tbsp of chives, chopped

1 tbsp of chervil, chopped

75 g of broad beans, removed from shells

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