1 cup plain flour
1 cup wholemeal flour
1 ½ tsp sea salt
2 tsp olive oil
1 ½ tsp whole milk
¾ cup water
2 tsp yeast
1 cup ricotta
1 clove garlic, finely grated
Zest of half a lemon, (plus juice for serving)
2 tbsp chopped fresh basil, plus extra for garnish
2 tbsp olive oil, plus extra for drizzling
1 cup tasty cheese
1 courgette ribboned
1 cup salad greens
1 cup just cooked peas
1 cup basil leaves
For the pizza dough, place all ingredients in a bowl of an electric mixer with a dough hook. Mix on low for 3 minutes then up to high for a further 7 minutes. Place the dough in a bowl sprayed with oil and cover, place it in a warm place and set aside to proof for 30 minutes.
Heat oven to 225°C.
To assemble, grease a large round or rectangular baking tray. Divide the dough into two portions and roll one portion out with a rolling-pin, you want it about 3mm thick for a nice crispy base. Gently transfer to the tray. The remaining dough will last up to a week in the fridge or freezes well.
For the topping, mix ricotta, garlic, lemon zest, basil and olive oil. Season generously and spread over pizza base. Top with tasty cheese and bake for 15–20 minutes, or until the base is golden and crisp.
While the pizza is cooking, prepare the greens.
Top cooked pizza with greens a squeeze of lemon, plenty of olive oil, sea salt and pepper.
Recipe & Image by Fisher & Paykel