Asparagus, Ricotta & Lemon Pizzettes Recipe
Introduction
These asparagus, ricotta, and lemon pizzettes are light, fresh, and perfect for a quick lunch or a stylish appetizer. The combination of creamy ricotta with zesty lemon and tender asparagus on a crisp pizza base creates a delightful balance of flavors.
Ingredients
- 1 bunch asparagus (about 250g), trimmed
- 4 tsp extra virgin olive oil, plus extra for drizzling
- 1 lemon, zested and ½ juiced
- 250g ricotta, drained
- 15g parmesan or vegetarian alternative, finely grated, plus extra shavings to serve
- 1 garlic clove, crushed
- 500g strong white bread flour
- 100ml olive oil
- 7g sachet fast-action dried yeast
- 10g fine sea salt
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and sea salt. Make a well in the center and add 300ml warm water along with the olive oil. Mix together to form a rough dough.
- Step 2: Knead the dough on a clean surface until smooth and elastic. It will be wet, so use a dough scraper to keep it together. Alternatively, use a stand mixer with a dough hook. Cover and leave to rise in a warm place for 1 hour until doubled in size.
- Step 3: Toss the asparagus with 2 teaspoons of extra virgin olive oil, lemon juice, and a good pinch of salt and pepper. Set aside to marinate.
- Step 4: In a separate bowl, whisk the ricotta with the grated parmesan, most of the lemon zest, the remaining olive oil, crushed garlic, salt flakes, and cracked black pepper. Adjust seasoning to taste.
- Step 5: Preheat the oven to 240°C (220°C fan/gas mark 9) and place a baking sheet inside to heat.
- Step 6: Knock back the dough and divide it into four pieces. On a lightly oiled surface, stretch each piece into a rough round or oval base. Transfer each pizzette to a small piece of baking parchment.
- Step 7: Spread the ricotta mixture onto the center of each base, leaving a small border around the edges. Arrange a few asparagus spears over the ricotta, then drizzle with the remaining olive oil mixture.
- Step 8: Slide the pizzettes on their parchment onto the hot baking sheet. Bake for 15 minutes, or until golden, puffed, and the asparagus is slightly charred.
- Step 9: Remove from the oven and scatter Parmesan shavings and the remaining lemon zest over the top. Drizzle with extra olive oil before serving.
Tips & Variations
- Use pre-made pizza dough to save time, but fresh dough gives the best texture.
- Swap asparagus for thinly sliced zucchini or broccolini for a different seasonal twist.
- Add a sprinkle of chili flakes to the ricotta mix for a subtle heat.
- For a vegan version, substitute ricotta with a cashew cream and use a vegetarian parmesan alternative.
Storage
Store any leftover pizzettes in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 180°C for 5–7 minutes to keep the crust crisp. They are best enjoyed fresh but can be eaten cold if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the dough in advance?
Yes, you can prepare the dough a day ahead and keep it covered in the fridge. Bring it to room temperature before shaping and baking.
What can I substitute for ricotta if I can’t find it?
You can use cottage cheese drained well, cream cheese, or a soft goat cheese as alternatives, though the flavor and texture will vary slightly.
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Asparagus, Ricotta & Lemon Pizzettes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 pizzettes 1x
- Diet: Vegetarian
Description
These Asparagus, Ricotta & Lemon Pizzettes are delightful mini pizzas featuring a vibrant ricotta and lemon filling topped with tender asparagus. The combination of creamy ricotta, fresh lemon zest, and perfectly roasted asparagus on a homemade bread dough base creates a fresh, light, and flavorful dish perfect for a light lunch or appetizer.
Ingredients
Scale
Vegetables and Herbs
- 1 bunch asparagus (about 250g), trimmed
- 1 lemon, zested and ½ juiced
- 1 garlic clove, crushed
Dairy
- 250g ricotta, drained
- 15g parmesan or vegetarian alternative, finely grated, plus extra shavings to serve
Oils and Fats
- 4 tsp extra virgin olive oil, plus extra for drizzling and for dough
- 100ml olive oil (for dough)
Dough Ingredients
- 500g strong white bread flour
- 7g sachet fast-action dried yeast
- 10g fine sea salt
- 300ml warm water
Instructions
- Make the Dough. Combine the bread flour, dried yeast, and sea salt in a large bowl. Make a well in the center and pour in 300ml of warm water and 100ml olive oil. Stir to form a rough dough, then knead on a clean surface until smooth and elastic. The dough will be wet; don’t add more flour. Alternatively, knead with a stand mixer fitted with a dough hook. Cover the dough and leave it to rise in a warm place for 1 hour or until doubled in size.
- Prepare the Asparagus and Ricotta Mixture. Toss the asparagus with 2 tsp of extra virgin olive oil, lemon juice, and season well. In a separate bowl, whisk ricotta, most of the lemon zest, grated parmesan, remaining olive oil, and crushed garlic together. Season generously with sea salt flakes and freshly cracked black pepper.
- Preheat the Oven. Heat the oven to 240°C (220°C fan) or gas mark 9. Place a baking sheet inside to heat up thoroughly.
- Shape the Pizzettes. Knock back the risen dough using oiled hands to deflate it. Divide the dough into four equal parts. On a lightly oiled surface, stretch each piece into a rough round or oval pizza base. Transfer each base onto a small piece of baking parchment.
- Assemble the Pizzettes. Spoon the ricotta mixture into the center of each base, leaving a small border around the edges. Place a few asparagus spears on top of the ricotta, then drizzle the lemon-flavored olive oil from the bowl over each pizzette.
- Bake the Pizzettes. Carefully slide the parchment with each pizzette onto the hot baking sheet in the oven. Bake for 15 minutes until the dough is golden, puffed, and the asparagus is slightly charred.
- Finish and Serve. Remove the pizzettes from the oven and scatter parmesan shavings and the remaining lemon zest on top. Drizzle with extra olive oil and serve warm.
Notes
- Make sure to drain the ricotta well to prevent soggy pizzettes.
- Kneading the dough adequately ensures a light, elastic base.
- The dough is wet and sticky; resist adding extra flour to maintain texture.
- Use a preheated baking sheet to achieve a crispy crust.
- Adjust the quantity of lemon zest according to your taste preference.
- Vegetarian parmesan alternatives work well for a vegetarian diet.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: Asparagus pizzettes, Ricotta pizza, Lemon ricotta tart, Mini pizza, Italian appetizers, Vegetable pizzettes
