Ingredients
- For the dough:
- 1 cup warm water
- 1 package (3/4 ounce) rapid-rise yeast
- 1 tablespoon honey
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 cups all-purpose flour
- For the topping:
- ¼ cup fresh ricotta
- Zest of 1 large lemon
- 2 tablespoons freshly grated Parmesan cheese, plus extra for topping
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 mini peppers cut into rings
- 20 asparagus spears
- 3 spring onions, thinly sliced
- ¼ cup freshly chopped basil for garnish
Recipe Description
Light and fresh, but not lacking in flavor. Spring vegetable pizza has a lemon, basil ricotta base, topped with delicious fresh vegetables of the season. There are 2 things you’ll notice about this pizza, 1: there’s no tomato sauce and 2: there’s no mozzarella. If you’ve been to Italy, you’ll know that they do their pizza (and pasta) using simple, fresh ingredients without over-saucing and over cheesing. They let the freshness of the ingredients speak for themselves. And that’s what I’m achieving here. The base of the pizza is fresh ricotta and what I love to add to fresh ricotta is freshly grated lemon zest.
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