10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
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
To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if needed.
Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.
Divide the dough into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes.
Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays.
To make the topping, mix the ricotta with the salt, olive oil and 50g/1¾oz Pecorino. Blend in a food processor or blender until smooth. Spoon onto the pizza bases and top with the rest of the topping ingredients, except the egg yolks, basil and remaining Pecorino. Bake for 10 minutes then drop the egg yolks on top and cook for another 2 minutes. Sprinkle over the rest of the cheese and the basil sprigs and serve.