Ricotta pesto pizza

    50 min

    I use ricotta, mozzarella and a generous amount of pesto for my white pizza. Rolling the pizza out on the greaseproof paper is a little trick I developed, I don't have a pizza paddle and it makes it easier to transfer the pizza onto the hot baking stone.

    1 person made this

    Serves: 15 

    • For the pizza dough
    • 1 heaped teaspoon dried active baking yeast
    • 175ml lukewarm water
    • 225g strong white bread flour or half strong white bread flour and half wholemeal flour
    • 1/2 teaspoon salt
    • 1 tablespoon olive oil
    • polenta or coarse cornmeal
    • For the topping
    • 225g ricotta cheese
    • 250g grated Mozzarella cheese
    • 1 (190g) jar pesto, ideally homemade
    • olive oil for drizzling

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In a small bowl stir yeast and warm water till dissolved. Set to one side till it starts to foam, about 10 minutes.
    2. In the bowl of your kitchen machine with dough hook mix flour with salt. Add yeast mixture and olive oil and knead on low setting till smooth and pliable, about 3 to 5 minutes. Cover and let rise for 1 hour.
    3. Knead dough well to remove any air pockets. Line a pizza stone with a large piece of greaseproof paper and cut it to size.
    4. Preheat your oven to 220 C / Gas 7. Place the pizza stone on the centre shelf your oven.
    5. Sprinkle the greaseproof paper with polenta and roll out the dough to fit the paper, turning it over and sprinkling it with polenta several times so it won't stick.
    6. In a bowl stir ricotta and pesto till smooth and evenly spread on the pizza, leaving 1cm uncovered all around. Fold over the edge and brush with olive oil. Sprinkle the pizza with mozzarella.
    7. Remove the hot pizza stone from the oven and place it on a heat resistant surface or a trivet. Carefully transfer the pizza with the paper onto the pizza stone. Bake in the preheated oven till the pizza dough and the cheese are golden brown, about 15 to 20 minutes.

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