Spring Vegetable Pizza

Ingredients

• 1 cup (236 ml) water warmed to 100– 110 °F (38 - 43°C)
• 1 package instant dry yeast (3/4 ounce)
• 1 tablespoon honey
• 1 teaspoon kosher salt
• 1 tablespoon olive oil
• 3 cups (450 grams) all-purpose flour
• 1/4 cup (62 grams) fresh ricotta
• Zest of 1 large lemon
• 2 tablespoons freshly grated Parmesan cheese (plus extra for topping)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 mini peppers cut into rings
• 20 asparagus spears
• 3 spring onions (thinly sliced)
• 1/4 cup (5 grams) freshly chopped basil for garnish

Instructions

1. 1

   Add the water to a bowl and stir in the yeast, honey, salt and olive oil. Set aside until you start to see the yeast activate and create bubbles.

2. 2

   To a clean work surface pile the flour and make a well in the center.

3. 3

   Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid, don't let the dough be too sticky. Knead the dough for 5 minutes until smooth.

4. 4

   Lightly oil a bowl with a little olive oil and transfer the dough to the bowl.

5. 5

   Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.

6. 6

   Punch down the dough and place it in a lightly-floured surface. Divide the dough into 2 balls. Cover and allow to rest for 20 minutes. You can freeze the other ball for the future.

7. 7

   Position oven rack about 4-5 inches from the top of the oven and preheat a pizza stone and the oven to 450°F/232°C.

8. 8

   --- Make the topping: ---

9. 9

   To a mixing bowl add the ricotta, lemon zest, Parmesan cheese, salt and pepper. Mix well and set aside.

10. 10

    Roll the pizza dough out using a combination of your hands and rolling pin to 13 inch round onto a sheet of parchment paper

11. 11

    Spread the ricotta evenly over the dough, leaving a 1 inch border.

12. 12

    Arrange the vegetables and top with a little grated parmesan cheese.

13. 13

    Use the parchment paper to transfer the pizza to the stone and bake for 5 minutes.

14. 14

    After 5 minutes slide the parchment out from under the stone and rotate the pizza, bake for a further 5 minutes.