Pizza Fritta with Ricotta ,Charred Broccolini & Chilli

Pizza Fritta with Ricotta ,Charred Broccolini & Chilli

Pizza Fritta with Ricotta ,Charred Broccolini & Chilli

Pizza Fritta with Ricotta ,Charred Broccolini & Chilli

Pizza Fritta with Ricotta ,Charred Broccolini & Chilli

Course Main Course

Ingredients
  

  • 2 bunches broccolini, trimmed
  • 1 tbs olive oil
  • 375 g ricotta
  • cup (40g) grated parmesan
  • 1 long green chilli, thinly sliced
  • 4 baby zucchinis, thinly slicedfresh mint leaves, to serveolive oil, for frying
  • sea salt & black pepper
  • Dough
  • 7 g dry yeast
  • ¼ tsp sugar
  • 200 ml warm water
  • ½ tsp salt
  • 300 g plain flour
  • 1 tbs olive oil

Instructions
 

  • For the dough, add the yeast and sugar to the warmwater and whisk to combine. Allow to stand for 5minutes until the mixture begins to foam. Add thesalt and flour to the bowl of an electric mixer fittedwith a dough hook and mix to combine. Pour in theyeast mixture and mix on low until the dough comestogether. If the dough is too sticky, add a little moreflour. Knead for about 5 minutes until you have asmooth and elastic dough that springs back whenyou poke it. Place the oil in a large bowl and coatthe dough. Cover with a cloth and allow to provein a proving drawer or warm place for 1 hour untildoubled in size. Knock the air out of the dough andcut into 4 equal portions. Roll into balls, place on atray. Cover with the cloth again to prove for a further30 minutes until doubled in size again.
  • Meanwhile, heat a frypan or teppanyaki plate to highheat. Toss the broccolini with the oil and season withsalt 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 parmesantogether until smooth and creamy. Alternatively, youcan simply mix these together in a bowl. Set aside.
  • On a floured bench, roll out each ball of dough intoan oval shape to about 1cm thick.
  • Heat enough olive oil to cover the base of yourfrypan over medium-high heat. Working in batches,add the dough and fry for about 1-2 minutes on eachside until golden. Transfer to a tray and repeat withremaining dough.
  • To assemble, spread some ricotta mix over each baseand top with broccolini. Sprinkle with chilli, zucchini,mint and a drizzle of extra virgin olive oil. Serve.
Keyword falcon, Pizza Fritta with Ricotta ,Charred Broccolini & Chilli
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