Asparagus and Ricotta Sheet Pan Pizza

Name: Asparagus and Ricotta Sheet Pan Pizza
Cuisine: American, Italian
Ingredients: 500 g bread flour; 390 g room temperature water; 10 g kosher salt; 3 g instant yeast (I like SAF instant brand); Olive oil (for greasing); Softened butter (for greasing); 12 oz whole milk ricotta cheese; 1 garlic clove (grated); ¼ cup chopped fresh parsley; ¼ cup chopped fresh basil; 1 lemon (zested); Kosher salt and pepper (to taste); 14-16 oz whole milk low moisture mozzarella (shredded (you can really add as much cheese as you like)); 1/4 cup freshly grated pecorino romano (plus more for serving); 1 bunch of asparagus (tough ends trimmed, bottoms thinly sliced and tops cut in half); 1 bunch scallions (charred*); Hot honey (for drizzling); Lemon zest and lemon juice (for topping); Red pepper flakes (if desired)

12 steps

Makes 1 half sheet pan pie (13”x18”) Serves 6-8

Updated at: Sat, 23 Nov 2024 12:08:57 GMT

Ingredients

9 servings

500gbread flour

390gwater

room temperature

10gkosher salt

3ginstant yeast

I like, instant brand

olive oil

for greasing

butter

Softened, for greasing

12 ozwhole milk ricotta cheese

1garlic clove

grated

¼ cupfresh parsley

14 ozwhole milk low moisture mozzarella

shredded, you can really add as much cheese as you like

¼ cuppecorino romano

freshly grated, plus more for serving

1 bunchasparagus

tough ends trimmed, bottoms thinly sliced and tops cut in half

Instructions

Step 1

The day before you want to make the pizza: prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.

Step 2

Uncover and fold the dough by pulling up each side of the dough and folding them into the center.

Step 3

Cover and let rest another 30 minutes. Repeat folding process from step 2.

Step 4

Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight. **

Step 5

The next day, when you are ready to bake: Arrange a rack in the lower third of the oven and preheat to 500F along with a pizza stone (if you have it).

Step 6

Grease a half sheet pan very well with butter and oil all over. Place dough on the tray and press/stretch dough out as far as you can. It won’t fit the entire sheet tray at this point. Oil the top and place a sheet of plastic wrap on top of the dough. Let dough rest 30-45 minutes at room temperature.

Step 7

While dough relaxes, prepare the ricotta. In a medium bowl add ricotta, garlic, parsley, basil, and lemon zest and mix until combined. Season with salt and pepper to taste.

Step 8

After the dough has rested, press/stretch out again, this time to fill out the entire tray.

Step 9

Spread the ricotta evenly over the dough. Top with both cheeses and asparagus all over.

Step 10

Drizzle with olive oil and sprinkle with a touch of salt and pepper to season the asparagus.

Step 11

Bake in the lower third of the oven (on top of the pizza stone if you are using one) for 20-25 minutes, or until golden and bubbly.

Step 12

Top with charred scallions and hot honey. Add lemon zest and a touch of lemon juice all over. Sprinkle on some red pepper flakes and more pecorino if desired. I like to cut this pizza using scissors.***

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