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
