I Can’t Resist Fresh Cool Toppings on a Warm and Chewy Crust.
Is this recipe best labeled as a pizza or a focaccia? Or neither? I honestly don’t know. It’s a cross between both things. The crust is chewy, but lightly crisp. And it’s topped with ricotta, greens, onions, strawberries, and peas. Whatever you wish to call it doesn’t change the fact that it’s really delicious.
I love serving my homemade ricotta slathered on toasted bread and got to thinking this would be really good if it was set off by some greens bathed in a bracingly flavored vinaigrette. Then I thought about adding some strawberries for a hint of sweetness because Florida strawberries are in season right now. And this then lead to adding peas for their earthiness.
I began with the dough which I’ve greatly adapted from a J. Kenji Lopez-Alt recipe. Every time I make this dough, I tweak it a little more and this recipe is my latest take on it. It makes such a beautiful smooth dough that is fully mixed in a stand mixer or bread machine. It then goes directly into the oiled baking tin, where it’s left to rise for a couple of hours. It could hardly be any easier.
After it rises, I gently pat it into the corners, add more olive oil and dimple it. It only rises for 30 minutes before sprinkling on a mixture of ground pink and black peppercorns and then into the oven it goes.
When it comes out, I let it cool for a few minutes before topping it with the rest of the ingredients. If you’ve never made homemade ricotta, I greatly urge you to give it a try. I guarantee you will never go back to buying supermarket ricotta again. This recipe would be very different without it.
I mixed the ricotta with lemon zest and juice and spread it on the crust. Next came the dressed greens, onions, strawberries, and peas. I love fresh ingredients on top of a yeasty well made crust. This was dinner. We didn’t need anything else. No complaints were to be heard as we gobbled this down.