As­para­gus and ri­cotta pizze bianche

Gourmet Traveller (Australia) - - Food -


The sim­pler the bet­ter is our motto when it comes to pizza. Here it’s all about milky ri­cotta and new-sea­son as­para­gus. Pic­tured p98.

80 ml (⅓ cup) ex­tra-vir­gin olive oil 1 tbsp chopped thyme 2 gar­lic cloves, finely chopped Finely grated rind of 1 lemon 24 thick as­para­gus spears (about 3 bunches), shaved length­ways on a man­do­line 1 buf­falo moz­zarella ball (about 200gm), drained and coarsely chopped 200 gm firm ri­cotta, plus ex­tra to serve


2 tbsp olive oil 7 gm (1 sa­chet) dried yeast 1 tsp caster sugar 450 gm (3 cups) plain flour 1

For pizza dough, com­bine olive oil, yeast, sugar, ½ tsp salt and 320ml luke­warm wa­ter in a bowl and set aside un­til foamy (2-3 min­utes). Grad­u­ally add flour, mix un­til a rough dough forms, then turn out onto a lightly floured sur­face and knead un­til smooth and elas­tic (6-8 min­utes; the dough will be quite soft and sticky). Place in a lightly oiled bowl, cover with plas­tic wrap and set aside un­til dou­bled in size (1-1½ hours). Knock back dough, knead briefly, then cover and leave un­til dou­bled in size (45 min­utes to 1 hour).

2 Meanwhile, pre­heat oven to 250°C and place 2 heavy-based oven trays in oven to heat. Com­bine olive oil, thyme, gar­lic and lemon rind in a bowl and sea­son to taste. 3

Di­vide dough into quar­ters, then form each into a 30cm round with the palm of your hand or a rolling pin and place each on a piece of bak­ing pa­per. Brush with a lit­tle oil mix­ture and scat­ter with even amounts of as­para­gus, then moz­zarella. Spoon dol­lops of ri­cotta on top, driz­zle with a lit­tle ex­tra oil mix­ture and sea­son to taste. Bake in batches on heated trays, us­ing bak­ing pa­per to slide them on and swap­ping trays half­way through cook­ing, un­til golden brown and cooked through (6-8 min­utes). Serve pizze hot with ex­tra ri­cotta spooned in the cen­tre of each and driz­zled with ex­tra oil mix­ture.

Wine sug­ges­tion Dry fi­ano.

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