Zucchini Blossom and Whipped Browned Butter Ricotta Pizza

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I love a good ‘za! This one is made extra special with a generous layer of whipped browned butter ricotta. This recipe makes two 13-inch pizzas and enough to feed about 4 people.

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This dough also freezes very well so make extra! Not feeling pizza? Turn the dough into focaccia with a glug of olive oil, lots of salt and some fresh rosemary!

Zucchini Blossom and Whipped Browned Butter Ricotta Pizza

Pizza Dough

  • 3 1/4 cups flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 1/2 cup warm water
  • 2 tsp active dried yeast

Stir the yeast and sugar into the water and allow to sit in a warm spot for 5 minutes. In the bowl of a stand up mixer, mix the salt into the flour. Add the water with the motor running mixing until a sticky but smooth dough has been formed – about 5 minutes. Turn the dough out onto a floured surface and knead for 2 minutes. Place the dough in a greased bowl, cover with plastic and allow to rest for 45 minutes in a warm draft-free area.

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Toppings

  • 10 0z. ricotta cheese, room temperature
  • 2 Tbsp butter
  • 1/2 tsp salt
  • 1 zucchini, sliced thinly
  • 12 zucchini flowers, stamens removed and cut in half
  • 2/3 cup parmesan cheese
  • 1 cup cooked chicken, sliced
  • Salt and pepper for sprinkling
  • Olive oil for dressing
  • Fresh basil or nasturtium flowers for garnish
  • Chopped toasted hazelnuts for garnish

Brown the butter in a small saucepan. In a food processor, blitz the ricotta, salt and browned butter until light and fluffy.

Preheat your oven and pizza stone if using to 450°F.

Divide the dough into 2 equal pieces and roll into a 13 inch diameter circle. Spread the tops liberally with ricotta and top with zucchini slices, flowers, chicken and finally the parmesan cheese.

Bake your pizza for 20-25 minutes until cheese is bubbly and the crust is browned. Sprinkle with salt and pepper and chopped hazelnuts, drizzle with olive oil and top with basil or nasturtium leaves.

 

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