recipes
Sun-dried tomato and ricotta pizza
Serves:
2018-03-15
Ingredients
- 500g plain flour
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp olive oil (Borges)
- 2 tbsp chopped sundried tomatoes
- 1 tsp dried basil
- 300ml Warm water
- 1 tub ricotta cheese (Benna)
- Zest of 1 lemon
- 2 tbsp artichokes dip (Camel brand)
- Black and green olives
- Chopped fresh garlic
- Fresh basil leaves
- 1 tsp chopped pistachios
- 1 packet Yeast – 11grms
Method
Place in a bowl, the flour, salt, sugar, yeast and basil. Knead into soft stiff dough and allow resting for 45 minutes in a warm covered area to prove before use. Grease a pizza pan with olive oil and spread the dough on top. In a separate bowl mix together the ricotta, garlic, lemon zest & artichokes dip; spread over the pizza base. Garnish with olives, allow further 20 minutes resting time and bake in a previously warmed oven at 180⁰c for approximately 15 minutes. Serve while still hot, sprinkled with basil leaves, chopped pistachios & a good drizzle of olive oil
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