Mushroom Asparagus & Sun-Dried Tomato Pizza

Step 1: To make pizza dough: mix the yeast, sugar and water in a large bowl (mix well until everything has dissolved). In another bowl, mix the flour, semolina and salt. Pour the liquid mixture into the dry mixture.

Step 2: Form a dough ball and knead for 5 to 7 minutes until it becomes smooth and no longer sticks to the board you are kneading it on. You may need to sprinkle flour on the board.

Step 3: Once the dough has been kneaded, shape it into a ball and set aside for 30 to 40 minutes at room temperature in a bowl covered with a dishcloth. When this time has elapsed, the risen dough should have doubled in size.

Step 4: Press down the dough with your fingers and flatten it to expel the air. Roll it into a ball again and let it rise again for another 30 to 40 minutes.

Step 5: Preheat oven to 425°F.

Step 6: Roll the dough with a rolling pin and place onto a pizza tray. Spread a little olive oil onto the dough and sprinkle with chopped basil.

Step 7: Spread the 3 cheeses over the pizza along with the mushrooms, asparagus, sun-dried tomatoes, then drizzle with olive oil. Cook for 18-20 minutes. (Five minutes before the pizza is done, cover with chopped parsley and finish baking). Serve hot.