Rosemary, Garlic and Ricotta Pizza

Name: Rosemary, Garlic and Ricotta Pizza
Ingredients: 275 g water, lukewarm; 1 Tbsp granulated sugar; 7 g active dried yeast; 425 g strong white bread flour; 7 g fine sea salt; 2 Tbsp extra virgin olive oil; 1 Tbsp olive oil; plain flour, as needed; 25 g unsalted butter; 25 g plain flour; 2 garlic cloves, crushed; 400 g milk; 40 g Parmesan cheese, finely grated; 1 Tbsp fresh rosemary, finely chopped; 0.25 tsp fine sea salt; 0.5 tsp ground black pepper; 200 g ricotta cheese

White pizza, or pizza bianco, can take many forms – this one features a delicious creamy sauce flavoured with garlic, rosemary and Parmesan, and topped with fresh ricotta to cut through.

Difficulty

Low

Time

240 min

Author

Kenwood

This recipe is prepared with:

The next generation of our Chef that cooks. Packed with useful features like high temperature cooking, 60 pre-programmed recipes, weighing and an in-bowl light for improved visibilty.

Products

Cooking Chef Stand Mixer KCL96.004DG

Ingredients

Servings

Makes

2 pizzas

For the dough

275 g water, lukewarm
1 Tbsp granulated sugar
7 g active dried yeast
425 g strong white bread flour
7 g fine sea salt
2 Tbsp extra virgin olive oil
1 Tbsp olive oil
plain flour, as needed

For the bechamel

25 g unsalted butter
25 g plain flour
2 garlic cloves, crushed
400 g milk
40 g Parmesan cheese, finely grated
1 Tbsp fresh rosemary, finely chopped
0.25 tsp fine sea salt
0.5 tsp ground black pepper

For the topping

200 g ricotta cheese

Utensils

3 Baking trays large, Pizza peel, KCL96.004DG, Dough Tool

Instructions

Step 1

Making the dough

Select the Dough Kneading preset.

Fit the Dough Tool.

Add water, sugar, yeast into the appliance bowl.

Stir until well combined and let rest for 5 minutes.

Add flour, salt and extra virgin olive oil.

Knead for 10 minutes on speed 1 until a dough forms.

Step 2

Remove the Dough Tool.

Transfer the dough onto a work surface and form into a ball.

Grease the appliance bowl with olive oil.

Return the dough to the bowl, fit the splashguard.

Select the Dough Proving preset.

Prove for 1 hour at 30°C, speed Off, until doubled in size.

Step 3

Lightly flour one baking tray and set aside.

Transfer the dough onto a work surface.

Divide the dough into 2 equal pieces.

Form into balls and place onto the tray and space them apart.

Cover the dough with a tea towel and prove for 2 hours until doubled in size.

Step 4

Making the bechamel

Select the Bechamel preset.

Fit the Creaming Beater.

Add butter, flour, garlic into the appliance bowl.

Cook for 4 minutes at 95°C on speed Stir 1, until well combined.

Add milk then fit the splashguard.

Cook for 8 minutes at 90°C on speed Stir 1, until thickened.

Add Parmesan, rosemary, salt and pepper.

Stir for 2 minutes on speed Stir 1 until well combined.

Remove the bowl from the machine.

Cover with plastic wrap and set aside until cool

Step 5

Place two clean baking trays on separate shelves in the oven.

Preheat the oven to 240ºC.

Tip: If your oven does not go up to 240ºC, just heat it to a maximum temperature.

Take one of the dough balls, and place on a lightly floured work surface.

Carefully flatten the dough with your wrist.

Press and stretch the dough into a circle about 35 cm in diameter.

Leave the outer 1 cm edge of the dough higher than the centre to form the crust.

Repeat with the other dough ball.

Place one pizza on a lightly floured pizza peel.

Top the pizza with half of the bechamel, spread evenly up to the crust.

Gently slide pizza off the peel onto one of the preheated baking trays.

Repeat with the other pizza dough.

Bake for 15 minutes at 240°C until the crust is golden and cooked through.

Remove the pizzas from the oven using the pizza peel.

Evenly dollop teaspoon-sized heaps of ricotta onto each pizza, spaced apart.

Slice each pizza into 8 slices.

Serve.