Seek out fresh ricotta in an Italian deli for this tomato-less pizza, or look for buffalo ricotta on supermarket shelves
Makes 1 large pizza; serves 2
About 2 tbsp coarse polenta or cornmeal Olive oil, for shaping 2 dough balls (from Pizza dough recipe), combined and brought to room temperature 150g ricotta cheese, drained 1 x 125g ball buffalo mozzarella, drained and torn into pieces 1 red chilli, finely sliced 4 spring onions, trimmed and sliced Salt and pepper 50g wild rocket leaves
30g Parmesan, shaved Extra virgin olive oil, for drizzling
Step 1) Pre-heat the oven to 230°C, gas mark 8, or as hot as it will go, and slide a pizza stone or baking sheet on to the base to pre-heat.
Step 2) Using oiled hands, gently stretch the dough out into a rectangle, a little larger than a sheet of A4. The pizza should have a slightly thicker, 2-3cm border all around the edge. Leave to prove for 10 minutes.
Step 3) Dot spoonfuls of ricotta and pieces of mozzarella all over the surface, scatter with chilli and spring onion and season with salt and pepper. Remove the pre-heated tray or stone from the oven and place the pizza and its mat or baking paper on it. Slide back on to the base of the oven and cook for 12-15 minutes, or until the dough is puffed and golden and the topping is bubbling. Finish by scattering with rocket and Parmesan, then drizzle with olive oil and slice into long fingers.
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