Roman pinsa are perfect as a light lunch or supper. Here they’re topped with brie and toasted in the oven, before being drizzled with Pesto Barilla alla Genovese. Lightly marinated paper-thin asparagus strips and Parma ham are then piled on top giving a classic delicious flavour combination. Ingredients: 2 Roman pinsa, or demi baguettes, split in half 80g brie, sliced 1 lime, zested and juiced 2 tbsp extra virgin olive oil pink peppercorns, lightly crushed sea salt 8 green asparagus, trimmed and peeled lengthwise into strips 1 jar (190g) Pesto Barilla alla Genovese 200g Parma ham, cut into strips Method: 1. Preheat the oven to 200°C, fan 180°C, gas mark 4. 2. Lay the pinsa onto a baking sheet and top with the brie. 3. Place in the oven for 7 minutes until hot through. 4. Meanwhile, tip the lime zest and juice and olive oil into a bowl and whisk to combine. 5. Season with pink peppercorns and salt then add the asparagus strips and toss to coat. Set aside to marinate for a few min...