Can I also make this pizza with green or white asparagus?

Absolutely. Purple asparagus adds a nice color and a slightly milder flavor, but green or white asparagus works just as well.

Which anchovies should I use?

I find the combination of anchovies in oil and anchovies in vinegar fantastic. This way you get both a rich and a fresh touch on your pizza.

Can I make the ricotta cream in advance?

Yes, you can prepare the ricotta cream up to 2 days in advance and store it covered in the refrigerator.

Do I need a pizza oven?

No. A regular oven with a well preheated pizza stone at the highest setting also gives delicious results.

Why do you use semolina?

Semolina makes the dough stretch more easily, prevents sticking, and bakes extra crispy.

Pizza with ricotta, asparagus, and anchovies

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30min

•

Medium

Baking pizza in the summer, that's pure holiday feeling for me. Give me a good pizza dough, a market full of fresh products and I'm happy. The best part? You don't really have to plan much. You wander around, see what looks best that day, and before you know it, a dream pizza is on the table.

This version originated during a trip to Ibiza. I found delicious fresh ricotta, beautiful purple asparagus, and of course good anchovies, in oil and also in vinegar... why choose when you can just use both? Together with fresh lemon zest, fragrant rosemary, crispy pistachios, and a generous splash of olive oil, you get a pizza that is simultaneously creamy, fresh, salty, and summery.

Pop it into a scorching hot oven, pour yourself something refreshing, and enjoy. Sometimes, that's all it takes.

Baking pizza in the summer, that's pure holiday feeling for me. Give me a good pizza dough, a market full of fresh products and I'm happy. The best part? You don't really have to plan much ...

Ingredients

What do you need?

Quantity: 4 pizzas

For the ricotta cream
400 g fresh ricotta
zest of 2 lemons
2 to 3 sprigs of rosemary, finely chopped
3 tbsp extra virgin olive oil
salt and pepper

For the finishing touch
1 bunch purple or green asparagus
1 pack anchovies in oil
1 pack anchovies in vinegar
50 g pistachios, coarsely chopped
extra virgin olive oil
extra lemon zest

Furthermore
4 portions pizza dough
semolina (durum wheat semolina) for stretching

400 g fresh ricotta
zest of 2 lemons
2 to 3 sprigs of rosemary, finely chopped
3 tbsp extra virgin olive oil
salt and pepper

4 portions pizza dough
semolina (durum wheat semolina) for stretching

Make it veggie!

Omit the anchovies and finish with extra pistachios, capers, or some fresh herbs.

Preparation method

How do you make this?

Allow the dough to come to temperature

Remove the pizza dough from the refrigerator well in advance. Let it come to room temperature and rise nicely until it is light and bubbly.

Make the ricotta cream: Put the ricotta in a food processor along with the rosemary, lemon zest, olive oil, pepper, and salt. Blend until a smooth, creamy consistency is achieved.

Prepare the toppings: Roughly chop the pistachios. Slice the asparagus into fine, angled pieces with a sharp knife or mandoline. Drain the anchovies if necessary.

Stretch the dough: Generously dust your work surface with semolina. Place a ball of dough on the work surface and, with your fingertips, push from the center outwards so that the air moves towards the edge. This way you retain a nice airy crust. Then carefully stretch the dough with your hands. Do not use a rolling pin, as this will keep all the airiness in the dough.

Top the pizza: Spread a generous layer of ricotta cream over the base. Distribute the asparagus over it and drizzle with a little olive oil.

Bake the pizza in a pizza oven at at least 350°C. If using a conventional oven, preheat it as hot as possible (at least 300°C if possible) with a fully preheated pizza stone.

Bake until the crust is golden brown, light, and crispy.

Remove the pizza from the oven.

Distribute the oil-packed anchovies and vinegar-packed anchovies over it.

Finish with the chopped pistachios, extra lemon zest, and a generous drizzle of good olive oil.

Serve immediately.

It doesn't get more summery than this: crispy pizza, creamy ricotta, fresh citrus, crunchy asparagus, and that delicious salty touch of anchovies. That's a vacation on a plate.

Tips

Allow your pizza dough to come to room temperature sufficiently for an airy crust.
Use a mandoline for beautiful thin asparagus ribbons.
Only finish the pizza with anchovies after baking for the best flavor and texture.
Finish with extra lemon zest just before serving for a delicious fresh touch.
A handful of arugula after baking also pairs very nicely with this.
Use a good extra virgin olive oil; you can really taste it in this recipe.
Leftovers can be stored covered in the refrigerator for up to 1 day.
The ricotta cream can be stored separately for up to 2 days in a sealed container in the refrigerator.