Pizza Fritta with Ricotta, Charred Broccolini & Chilli

 

I love this recipe so much! It has so many of my favourite ingredients and is packed full of flavour and texture. If you’ve never cooked your broccolini this way, it’s (hopefully) going to really impress you, and you will look at this deliciously versatile veg in a whole new way. The flavour intensifies so much and the texture is perfectly crisp-tender. The creamy ricotta base is the perfect bed to layer up all your toppings so feel free to use up whatever veg you have in the fridge, leftover roasted sweet potatoes are great on these too! I hope you guys love this recipe as much as I do.

SERVES 4
PREP 20 MIN
COOK 10 MIN

What you’ll need:

2 bunches broccolini, trimmed
1 tbs olive oil
375g ricotta
⅓ cup (40g) grated parmesan
1 long green chilli, thinly sliced
4 baby zucchinis, thinly sliced
fresh mint leaves, to serve
olive oil, for frying
sea salt & black pepper

Dough
7g dry yeast
¼ tsp sugar
200ml warm water
½ tsp salt
300g plain flour
1 tbs olive oil

What to do:

For the dough, add the yeast and sugar to the warm water and whisk to combine. Allow to stand for 5 minutes until the mixture begins to foam. Add the salt and flour to the bowl of an electric mixer fitted with a dough hook and mix to combine. Pour in the yeast mixture and mix on low until the dough comes together. If the dough is too sticky, add a little more flour. Knead for about 5 minutes until you have a smooth and elastic dough that springs back when you poke it. Place the oil in a large bowl and coat the dough. Cover with a cloth and allow to prove in a proving drawer or warm place for 1 hour until doubled in size. Knock the air out of the dough and cut into 4 equal portions. Roll into balls, place on a tray. Cover with the cloth again to prove for a further 30 minutes, or until doubled in size again.

Meanwhile, heat a frypan or teppanyaki plate to high heat. Toss the broccolini with the oil and season with salt and pepper. Cook the broccolini for 3-4 minutes until slightly charred and tender but still vibrant. Remove from heat.

In a food processor, blend ricotta and parmesan together until smooth and creamy. Alternatively, you can simply mix these together in a bowl. Set aside.

On a floured bench, roll out each ball of dough into an oval shape to about 1cm thick.

Heat enough olive oil to cover the base of your frypan over medium-high heat. Working in batches, add the dough and fry for about 1-2 minutes on each side until golden. Transfer to a tray and repeat with remaining dough.

To assemble, spread some ricotta mix over each base and top with broccolini. Sprinkle with chilli, zucchini, mint and a drizzle of extra virgin olive oil. Serve.

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