January 11 2021 – That's Amore Cheese

Pizza with Ricotta, Asparagus and Lemon
Chef | That's Amore Cheese |
Course | Main |
Servings | Dough recipe makes 3 bases |
Ingredients
Base:
- 220mL lukewarm water
- 20g fresh yeast (or 7g dry yeast)
- 1 tsp raw sugar
- 400g strong white flour
- 1 tsp sea salt
- 30mL Extra Virgin Olive Oil
Topping:
- 30g That’s Amore Scamorza Bianca, cubed
- 6 asparagus stems
- 80g That’s Amore Ricotta Delicata
- 1 lemon, rind
- Extra Virgin Olive oil
- Salt & pepper to taste
Instructions
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Combine water, yeast and sugar in a small bowl. Set aside for few mins.
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Combine flour and salt onto a clean surface and make a well in the centre. Add yeast mixture and olive oil.
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Using a fork slowly bring in the flour from the outer edge of the well and mix into the yeast mixture until combined.
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Use your hands to bring the dough together. Kneed for 10 mins or until smooth.
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Brush a large bowl with oil and place the dough inside.
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Cover with plastic wrap and leave in a warm place to prove for 1 hour, or until doubled in size.
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Preheat oven to 250°C.
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Dust work surface with flour. Divide dough into 3 equal balls. Cover each ball with plastic wrap and set aside for 10 mins before you work it.
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Using a rolling pin, roll each ball into a rough circle.
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Brush pizza tray with olive oil, place pizza base onto tray.
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To prepare toppings, remove woody ends from asparagus and brush with olive oil.
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Grill asparagus for 5 mins or until soft. Halve and set aside.
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Add scamorza cheese to pizza base and bake for 7 mins.
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Mix ricotta with lemon zest.
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Remove pizza from the oven. Add ricotta and asparagus. Drizzle with extra virgin olive oil and season to taste.
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Cook for other 5 mins or until base is crisp and golden.
Tagged: Main, Pizza, Vegetarian