Roast 4 unpeeled garlic cloves in a little olive oil for 20 minutes or until soft. When cool enough to handle, squeeze garlic from skins and combine with 300g ricotta, finely grated peel of a lemon, 1 teaspoon fennel seeds, a good grind of pepper, and enough olive oil to give the mixture a dolloping consistency. Drop teaspoonfuls of the cheese mixture over a raw pizza base and bake for 15 minutes at 220ºC, or until the peaks the ricotta dollops are turning brown. Halve a bunch of thin asparagus spears, toss with a little olive oil and arrange over the pizza. Drape 6 or 8 thin slices of chilli pancetta over the asparagus and return to the oven for another 10 to 15 minutes, or until the base is browned and the pancetta is crisp.
Ricotta & Asparagus Pizza