Asparagus, Ricotta & Lemon Pizzettes Recipe
Introduction
These asparagus, ricotta, and lemon pizzettes are a delightful twist on traditional pizza. Light, fresh, and bursting with bright citrus flavor, they make a perfect lunch or appetizer that’s easy to prepare at home.
Ingredients
- 1 bunch asparagus (about 250g), trimmed
- 4 tsp extra virgin olive oil, plus extra for drizzling
- 1 lemon, zested, ½ juiced
- 250g ricotta, drained
- 15g parmesan or vegetarian alternative, finely grated, plus extra shavings to serve
- 1 garlic clove, crushed
- 500g strong white bread flour
- 100ml olive oil
- 7g sachet fast-action dried yeast
- 10g fine sea salt
Instructions
- Step 1: Combine the flour, olive oil, yeast, and salt in a large bowl. Make a well in the center, then add 300ml warm water. Bring these together into a rough dough and knead on a clean work surface until smooth and elastic. The dough will be quite wet; avoid adding extra flour. Scrape it back into the bowl as needed. Alternatively, use a stand mixer with a dough hook. Cover and leave to rise in a warm place for 1 hour, or until doubled in size.
- Step 2: Toss the asparagus with 2 teaspoons of the extra virgin olive oil, the lemon juice, and season well. In a separate bowl, whisk together the ricotta, most of the lemon zest, grated parmesan, remaining olive oil, and crushed garlic. Season generously with sea salt flakes and cracked black pepper.
- Step 3: Preheat your oven to 240°C (220°C fan) or gas mark 9, placing a baking sheet inside to heat.
- Step 4: Knock back the risen dough using oiled hands and divide it into four equal pieces. Stretch each piece on a lightly oiled surface into a rough round or oval shape. Transfer each pizzette onto a small square of baking parchment.
- Step 5: Spoon the ricotta mixture into the center of each pizzette, leaving a border around the edge. Arrange a few asparagus spears on top, then drizzle over the flavored olive oil from the bowl.
- Step 6: Carefully slide the pizzettes with their parchment onto the hot baking sheet. Bake for 15 minutes until golden, puffed, and the asparagus is slightly charred.
- Step 7: Once baked, scatter parmesan shavings and the remaining lemon zest over the pizzettes. Drizzle with extra olive oil before serving.
Tips & Variations
- For an extra burst of flavor, add fresh thyme or basil to the ricotta mixture before spreading.
- You can substitute asparagus with thinly sliced zucchini or tender green beans if preferred.
- Using room temperature ingredients, especially the ricotta, helps the topping spread more smoothly.
- If you don’t have a hot baking sheet, you can bake the pizzettes on a pizza stone or directly on the oven rack using the baking parchment.
Storage
Store any leftover pizzettes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 150°C) for 8–10 minutes to keep the crust crisp and the toppings fresh. They are best enjoyed warm and fresh but can be served at room temperature as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough up to a day in advance. After the first rise, punch it down, cover tightly, and refrigerate. Allow it to come to room temperature and rise again before using.
Can I use pre-shredded parmesan?
Pre-shredded parmesan works fine, but freshly grated or shaved parmesan will give a better melt and richer flavor.
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Asparagus, Ricotta & Lemon Pizzettes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 4 pizzettes 1x
- Diet: Vegetarian
Description
These delightful asparagus, ricotta, and lemon pizzettes combine a crisp homemade dough base with a creamy ricotta topping, zesty lemon, and tender asparagus spears. They offer a fresh, vibrant take on mini pizzas perfect for a light lunch or appetizer, bringing together bright citrus flavors and savory cheeses in a beautifully baked dish.
Ingredients
Scale
Dough
- 500g strong white bread flour
- 7g sachet fast-action dried yeast
- 10g fine sea salt
- 100ml olive oil
- 300ml warm water
Topping
- 1 bunch asparagus (about 250g), trimmed
- 4 tsp extra virgin olive oil, plus extra for drizzling and work surface
- 1 lemon, zested and ½ juiced
- 250g ricotta, drained
- 15g parmesan or vegetarian alternative, finely grated, plus extra shavings to serve
- 1 garlic clove, crushed
- Sea salt flakes, to season
- Cracked black pepper, to season
Instructions
- Prepare the dough: Tip the flour, yeast, salt, and olive oil into a large bowl. Make a well in the middle and pour in 300ml of warm water. Bring the ingredients together into a rough dough, then knead on a clean work surface until smooth and elastic. The dough will be quite wet, so avoid adding extra flour; instead, scrape it back into the bowl as needed. Alternatively, use a stand mixer with a dough hook. Cover the bowl and leave the dough to rise in a warm place for 1 hour, or until it has doubled in size.
- Prepare the asparagus and ricotta mixture: In a bowl, toss the trimmed asparagus with 2 teaspoons of extra virgin olive oil, the juice from half a lemon, and a good seasoning of salt and pepper. In another bowl, whisk together the ricotta, most of the lemon zest (reserving some for garnish), finely grated parmesan, the remaining olive oil, and the crushed garlic. Season this mixture generously with sea salt flakes and cracked black pepper.
- Preheat the oven and prepare the pizzette bases: Heat the oven to 240°C (220°C fan)/gas mark 9. Place a baking sheet inside to heat up. Once the dough has risen, knock it back in the bowl using oiled hands, then divide it into four pieces. On a lightly oiled surface, stretch each piece into a rough round or oval shape to form individual pizza bases. Transfer each base onto a piece of baking parchment.
- Assemble the pizzettes: Spoon the ricotta mixture onto the centers of each dough base, leaving a small border around the edges. Arrange a few asparagus spears on top of the ricotta. Drizzle the asparagus and lemon-flavored oil mixture over each pizzette for added flavor.
- Bake the pizzettes: Carefully slide the parchment with the assembled pizzettes onto the preheated baking sheet in the oven. Bake for about 15 minutes, or until the dough is golden and puffed and the asparagus is slightly charred.
- Finish and serve: Remove the pizzettes from the oven and scatter parmesan shavings and the remaining lemon zest over them. Drizzle with a little extra virgin olive oil before serving for a final touch of richness and shine.
Notes
- Make sure to drain the ricotta well to avoid soggy pizzettes.
- The dough is wet and sticky; resist the temptation to add extra flour to ensure a light and airy crust.
- You can substitute the parmesan with a vegetarian hard cheese if preferred.
- Serving these pizzettes warm is best to enjoy the soft cheese and tender asparagus at their peak.
- If you don’t have a stand mixer, kneading by hand is just as effective.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Keywords: asparagus pizzettes, ricotta pizza, lemon ricotta pizza, mini pizzas, spring appetizer, vegetarian pizza, homemade pizza dough
