175 g (6 oz) asparagus spears, trimmed and cut into 2 cm (1 inch) pieces
145 g (4 1/2 oz) pizza base mix
1 smoked cooked chicken breast, sliced
125 g (4 oz) Roquefort cheese, crumbled
rocket leaves, to serve
Cook the asparagus in lightly salted boiling water for 3 minutes until just tender, then drain.
Meanwhile, make the pizza base mix according to the instructions on the packet. Knead lightly until smooth then roll out thinly to make a large circle, about 30 cm (12 inches) across, then place on a baking sheet.
Scatter the chicken, asparagus and crumbled cheese over half the dough, leaving a 1 cm (1/2 inch) border. Brush the edges with water, fold the dough over to cover the filling, pressing the edges firmly to seal. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until crisp and golden. Serve warm with rocket leaves.