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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