RICOTTA AND LATE SUMMER STRAWBERRY PIZZA
Hand-Dipped Ricotta from
Maplebrook Farm is the perfect base for one of our
favorite summer fruits
Ingredients
- 1 1/4 oz package active dry yeast
- 1 cup warm water
- 1 ⁄2 teaspoon kosher salt
- 2 teaspoons olive oil
- 2 ½- 3 ½ cups all purpose flour
- 16 oz Maplebrook Farm Hand-Dipped Ricotta
- 4 oz cream cheese
- ½ cup confectioner’s sugar
- ½ teaspoon lemon extract
- 1 pound fresh strawberries hulled and sliced
- 2 tablespoons washed basil thinly chopped
- Balsamic vinegar for drizzle
Instructions
- For the Pizza Dough:
- Dissolve yeast in warm water in warmed bowl.
- Add salt, olive oil, and 2 1/2 cup flour.
- Attach bowl and dough hook, turn to speed low speed and mix 1 minute.
- Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl.
- Kneed on low speed for 5 more minutes, or until dough is smooth, and stretches easily
- Place in greased bowl, turning to grease top.
- Cover, let rise in warm place until doubled in bulk (about 1 hour).
- Punch dough down.
- For the Ricotta Sauce:
- In a mixing bowl, whisk the cream cheese and ricotta together until fully incorporated
- Add lemon extract and confectioner’s sugar, whisk until combined
- Pre-heat the oven to 425 F
- Roll dough into a large circle (approximately 15”) with a rolling pin, or stretch by hand for a more rustic look.
- Put a piece of parchment paper on a cookie sheet and put your dough on top
- Spoon generous portions of the ricotta sauce on the dough, covering the entire circle
- Bake in the oven for approximately 15 minutes
- Remove from the oven and cover with sliced strawberries
- Put back in the oven for an additional 10 minutes, or until the crust is browned
- Remove from the oven and sprinkle with chopped basil
- Garnish with a few drops of balsamic vinegar to taste
Notes
Specialty Equipment Needed: Kitchen Aid Mixer, Dough Hook Attachment
Maplebrook Farm
Maplebrook Farm produces handmade artisanal cheeses in the Green Mountains of Vermont. Now offering over twelve cheeses, Maplebrook Farm uses old world cheesemaking techniques to produce fresh quality products, with remarkable flavor and texture. rBGH & rBST-free, 100% Vermont Milk provides a distinguishable quality and unparalleled flavor.
