Sheep Cheese & Asparagus Pita

Pizza is one of the world’s most loved dishes but as our love for this Italian special grows, so does our willingness to experiment with bases and sophisticated toppings. This modern-take on an age old special is ideal for a quick mid-week dinner (without sacrificing flavor).


  • 4 x pita bases
  • 1 garlic glove (crushed)
  • 2 tablespoons extra-virgin olive oil
  • 4 scallions thinly sliced
  • 1 1/3 cups of grated whole-milk sheeps cheese (like Manchego or Percorino Romano)
  • 2 x bunches of asparagus spears (ends tripped and halved lengthwise)
  • ½ cup grated parmesan
  • Plain flower for sprinkling


  • Pre-heat oven to 450F
  • Sprinkle rimless baking sheet with plain flour and lay Pita bases on too the baking sheet
  • Mix 1 tablespoon olive oil and garlic in a small bowl
  • Brush the garlic oil over the dough and sprinkle with green onions,
  • Layout thin spears of asparagus across the base and sprinkle with crumbled sheep’s cheese and a generous helping of grated parmesan cheese.
  • Add ground chilli flakes, pink rock salt and pepper to taste
  • Bake pizza until the crust is browned and the asparagus is tender (approx. 20min)
  • Transfer to a cutting board and allow to cool before cutting to serve.

Sparkling Rosé

Sparkling Rosé

Fresh and creamy with delicate notes of strawberry. Enjoy on it's own, or with finger food and tapas.

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