7gactive dry yeast*see the notes to halve the yeast
2tspsugar
1tspsalt
2tbspolive oil
240mlwarm water
durum flour or other type of flour for dusting
Ingredients for the topping
300gricotta cheese
2garlic clovesor less
2tspfresh rosemary + other for the garnish
1pinchof salt and pepper
1tspolive oil
1medium zucchini
20or more cherry tomatoes
grated pecorino cheese to taste
Instructions
Instructions: Pizza with rosemary and garlic ricotta, zucchini and cherry tomatoes
In a bowl pour the flour, sugar and dried yeast and stir. Add the oil, the warm water and salt and mix again.
Knead the dough until it becomes smooth and elastic, minimum 10 minutes. Put it in a bowl, cover with a cloth towel and let it to raise in a warm place for an hour or until it doubles the volume.
Past that time, roll out the dough into the shape you desire and lay it on a baking tray dusted with some durum flour (or other type of flour). Cover with a cotton cloth and let rest for another 30 – 45 minutes.
The rising times are approximate, it can take more or less time depending on the temperature of the environment, the freshness of the yeast, the strength of the flour and other factors not related to the recipe.
While the dough is rising heat the oven to 220°C. Cover a baking sheet with a piece of baking paper. Divide the cherry tomatoes in half, brush them with some olive oil and bake in the oven for 10 minutes or until they begin to get blistered. Take them out from the oven and set aside.
The ricotta spread
In a bowl mix the ricotta with the minced garlic and rosemary. Add salt, pepper, olive oil and mix again.
Spread the ricotta over the dough. Add the cherry tomatoes, zucchini (previously cut into thin slices), a few sprigs of fresh rosemary and some grated pecorino cheese. Sprinkle with some salt and drizzle with some olive oil.
Place the baking tray in a preheated oven at 200°C for 10 minutes or until the edge of the pizza turns golden. Remove from the oven and wait a few minutes before cutting, then serve.
Notes
1 hour 30 minutes waiting time.* To keep your bread, rolls, pizzas, focaccia and other yeast dough recipes soft and fragrant for longer, you need to cut the amount of active dry yeast in half and extend the rising timeThe nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.