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.
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
- 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.
- 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.