RICOTTA AND LATE SUMMER STRAWBERRY PIZZA
Hand-Dipped Ricotta from Maplebrook Farm is the perfect base for one of our favorite summer fruits
- 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
- 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
Specialty Equipment Needed: Kitchen Aid Mixer, Dough Hook Attachment