May 07, 2012

Spelt Pizza with Ricotta, Artichokes & Asparagus


While March had made us believe that summer had arrived and that it was time to wear shorts and eat alfresco, April took us back to reality. The past month can be summed up in one word: rain. We had A LOT of it. I heard on the radio that it was the wettest April in over a century. With May coming, we’ve been hoping for some better weather – and so far, although it’s been dryer, it still is really cold. Anyway, this has given us an excuse to snuggle up at home and eat comfort food such as these pizzas, which still make use of beautiful spring ingredients such as artichokes and asparagus. Enjoy!
Spelt Pizza with Ricotta, Artichokes & Asparagus – makes 4 medium pizzas or 2 large

Pizza dough
• 1tsp sugar
• 1 tsp dry yeast
• 300ml lukewarm water
• 500g wholemeal spelt flour
• ½ tsp salt
• Olive oil
Topping
• 200g ricotta
• 1can artichoke hearts, drained and cut in chunks
• A bunch of asparagus spears, blanched
• A bunch of rocket
• A few parmesan shavings
• Black pepper

1. Prepare the pizza dough. In a small bowl, mix the sugar with the lukewarm water. Sprinkle the yeast on top. Leave to rest for about 5min until the mix becomes frothy.
2. In a large bowl, mix the spelt flour with the salt. Make a well in the centre. Add the yeast mixture and start mixing it in with a fork until it all comes together. Shape into a ball and knead the dough for about 5min until smooth and elastic. Put back into the bowl, drizzle with olive oil, cover and leave to rise for at least 1hr.
3. Preheat the oven to 250°C.
4. After that time, punch the dough back and knead it again for 1min. Divide the dough into 2 or 4 balls depending on how many pizzas you want and spread them out in circles. Put them on baking sheets covered with greaseproof paper.
5. Spread the ricotta on top of the pizzas and add the artichokes and asparagus.
6. Put into the oven for 15min until the dough is cooked through. Take out of the oven, add a few sprigs of rocket, parmesan shavings and season with black pepper. Serve at once.

Pizza à la Farine d’Epeautre, Ricotta, Artichauts et Asperges – pour 4 moyennes pizzas ou 2 grandes

Pâte à pizza
• 1cc de sucre
• 1cc de levure de boulanger
• 300ml d’eau tiède
• 500g de farine d’épeautre complète
• ½ cc de sel
• Huile d’olive
Garniture
• 200g de ricotta
• 1 boîte d’artichauts en boîte, égouttés, et coupés en morceaux
• Une botte de pointes d’asperges vertes, blanchies
• Une poignée de roquette
• Quelques copeaux de parmesan
• Poivre noir

1. Préparer la pâte à pizza : dans un petit bol, mélanger le sucre avec l’eau tiède. Saupoudrez la levure sur le dessus. Mettre de côté pour 5min jusqu’à ce que le mélange devienne mousseux.
2. Dans un grand saladier, mélanger la farine avec le sel. Y creuser un puits. Y verser le mélange de levure et commencer à mélanger avec une fourchette jusqu’à pouvoir former une boule de pâte. Pétrir la pâte pendant 5min jusqu’à ce qu’elle soit homogène et élastique. Remettre dans le saladier, arroser d’huile d’olive et laisser monter pendant au moins 1h.
3. Préchauffer le four à 250°C.
4. Raplatir la pâte et la pétrir de nouveau pendant 1min. La séparer en 2 ou 4 boules en fonction du nombre de pizzas que vous souhaitez obtenir et former des cercles de pâte. Les mettre sur des plaques à four recouvertes de papier sulfurisé.
5. Etaler la ricotta sur le dessus des pizzas et ajouter les artichauts et les asperges.
6. Mettre au four pour 15min. à la sortie du four, parsemer de roquette, de copeaux de parmesan et de poivre noir. Servir de suite.

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