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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
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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