Asparagus, ricotta & lemon pizzettes
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Asparagus, ricotta & lemon pizzettes

Enjoy these pillowy mini pizzas topped with asparagus. You can use any seasonal veg, but asparagus is particularly lovely with lemon ricotta

  • Prep:20 mins
    Cook:15 mins
    plus 1 hr proving
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 817
  • fat 36g
  • saturates 9g
  • carbs 97g
  • sugars 0g
  • fibre 5g
  • protein 25g
  • salt 2.68g

Ingredients

  • bunch of asparagus (about 250g), trimmed
  • 4 tsp extra virgin olive oil , plus extra for drizzling
  • 1 lemon , zested, ½ juiced
  • 250g ricotta , drained
  • 15g parmesan or vegetarian alternative, finely grated, plus extra shavings to serve
  • 1 garlic clove , crushed
  • 500g strong white bread flour
  • 100ml olive oil
  • 7g sachet fast-action dried yeast
  • 10g fine sea salt

Method

  1. Tip the dough ingredients into a bowl, make a well in the middle and add 300ml warm water. Bring together into a rough dough, then knead on a clean work surface until smooth and elastic. It will be quite wet – don’t be tempted to add more flour; just scrape the dough from the work surface back into the bowl using a dough scraper or spatula. Alternatively, knead in a stand mixer using the dough hook. Cover and leave to rise in a warm place for 1 hr, or until doubled in size.

  2. Toss the asparagus, 2 tsp of the extra virgin olive oil and the lemon juice together in a bowl, and season well. Whisk the ricotta, most of the lemon zest, the cheese, remaining olive oil and the garlic together in another bowl. Season well with plenty of sea salt flakes and cracked black pepper.

  3. Heat the oven to 240C/220C fan/gas 9 with a baking sheet inside to heat up. Knock back the dough in the bowl using oiled hands and divide into four pieces. Stretch the pieces out on a lightly oiled work surface into rough individual round or oval pizza bases. Transfer each pizzette to a small piece of baking parchment.

  4. Spoon the ricotta mixture into the middles of the pizzettes, leaving a small border. Add a few asparagus spears on top of each, then drizzle over the flavoured oil from the bowl. Carefully slide the pizzettes onto the hot baking sheet in the oven and bake for 15 mins until golden and puffed up, and the asparagus is slightly charred.

  5. Scatter over parmesan shavings and the remaining lemon zest, then drizzle with olive oil to serve.

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