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Ibérico pizzetta bianca

Ibérico pizzetta bianca on a serving board

Ibérico pizzetta bianca

Name: Ibérico pizzetta bianca
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 250g strong white bread flour plus extra for dusting; 1 tsp salt; 1 tsp from a sachet of fast-action dried yeast; ½ tsp sugar; 1 tbsp olive oil; 100g ricotta cheese; 30g parmesan grated; 280g chargrilled artichokes; 40g Ibérico ham; 2 tbsp olive oil; rocket leaves to serve

Elena Silcock

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Serves 4

More effort

Prep: 30 mins

Cook: 15 mins

Plus rising

A star rating of 3 out of 5.1 ratingRate

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Enjoy a little luxury with this Spanish-inspired pizza, topped with ricotta cheese, artichokes and Ibérico ham. It takes a little effort, but it's oh so worth it

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Ingredients

Nutrition

Units:

MetricUS

250g strong white bread flour

plus extra for dusting
1 tsp salt
1 tsp from a sachet of fast-action dried yeast
½ tsp sugar
1 tbsp olive oil

For the topping

100g ricotta cheese
30g parmesan

grated
280g chargrilled artichokes
40g Ibérico ham
2 tbsp olive oil
rocket leaves

to serve

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Nutrition: Per serving

kcal438
fat18g
saturates5g
carbs50g
sugars2g
fibre4g
protein17g
salt2.5g

Method

step 1

To make the dough, mix the flour, salt, yeast and sugar together in a large bowl. Pour in the oil and 150ml lukewarm water, stir, then use your hands to bring the mixture together to form a dough. Tip onto a lightly floured surface, and knead and stretch for around 5 mins until the dough feels smooth. Shape into a ball, then put in an oiled bowl, sprinkle with a little flour, cover with cling film and set aside in a warm place until doubled in size – around two hours, depending on the heat of your kitchen.
step 2

Heat oven to 250C/230C fan/gas 8 and put two baking trays in the oven to heat up. Tip the dough onto a floured surface and cut into four. Roll each piece into a long oval shape, around 30cm long, adding flour to the surface when necessary to make sure the dough doesn’t stick. Spread a large spoonful of ricotta over each pizzetta, then top with the parmesan, a few pieces of chargrilled artichoke and slices of Ibérico ham. Or, if you prefer, add the ham to the cooked pizzetta.
step 3

Working quickly, remove the hot baking trays from the oven and dust with some flour. Using your hands, lift each pizzete onto the baking trays – don’t worry if they lose their shape a bit, you can always pull them back into shape on the tray. Drizzle with olive oil, then bake for 12-15 mins until crisp and golden. Finish with a grating of black pepper and a scattering of rocket, then cut each pizzette on a diagonal into four and serve.

Recipe from Good Food magazine, February 2018

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A star rating of 3 out of 5.1 rating

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