Pizza with Artichokes and Roman-Style Ricotta Cheese
How to make Pizza with Artichokes and Roman-Style Ricotta Cheese Recipe - pizza con carciofi e ricotta romana Preparation time: 30 minutes – Cooking time: 8 minutes – Rising time: 1 1/2-5 1/2 hours
4 Servings
for the dough:
5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed
1 1/2 tsp. (5 g) fresh yeast, crumbled
1 1/2 cups (375 ml) lukewarm water
1 tbsp. (18 g) salt
for the topping:
1 1/3 lb. (600 g) crushed tomatoes
2 cups (500 g) Roman-style (sheep’s milk) ricotta
5 (150 g) artichoke hearts in oil, drained and cut into small pieces
1/2 bunch parsley, finely chopped
salt
extra-virgin olive oil
Method:
Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the salt dissolved in a little water.
Knead the dough until smooth and elastic. Cover the dough with lightly oiled plastic wrap and let rise in a warm room until it has doubled in volume (it can take from 1 to 4 hours depending on the temperature).
Divide the dough into four portions and roll them into balls. Let the dough portions rise again, covered with lightly oiled plastic wrap in a warm room, until they have once again doubled in size (it can take from 30 minutes to an hour depending on the temperature).
Season the tomatoes with a pinch of salt and a dash of olive oil.
Sprinkle the work surface with plenty of flour and flatten each dough ball with your hands, starting with your fingertips and progressing to a rotary movement of your hands as the dough gets flatter and wider, into a round about 8 inches in diameter.
Put the dough rounds onto a baking sheet. Spread the crushed tomatoes over each pizza and garnish with the artichoke hearts. Bake in the oven at 480°F (250°C) for 8 minutes, or until the crust is golden brown.
As soon as the pizzas come out of the oven, spread the ricotta over them with a spoon and sprinkle with the parsley.
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