Ricotta and vegetable pizza

00. Matt Tebbutt recipe template

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Makes 2 pizzas


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the dough

  • 500g/1lb 2oz strong bread flour, plus extra for dusting
  • 2 tsp salt
  • 10g dried yeast
  • 300–350ml/10–12fl oz warm water

For the topping

  • 250g/9oz ricotta, hung in a muslin for 1 hour to drain
  • 1–2 tbsp olive oil
  • 50g/1¾oz Pecorino, grated, plus 50g/1¾oz to serve
  • 4 Tenderstem broccoli sprigs, cut in half lengthwise if large
  • 3 asparagus spears, peeled thinly into strips
  • 1 tbsp sumac
  • 1 tbsp za’atar
  • 2 free-range egg yolks
  • 2 tbsp fresh basil leaves, to serve