The dough for this pizza can be made a day ahead. After the first rise, divide into two balls, place in separate sealable bags and refrigerate. Let it return to room temperature before rolling out.
300 grams high-grade flour, plus extra for kneading
1½ teaspoons salt
200ml warm water
1½ teaspoons active yeast mixture (active dry yeast and bread improver)
1½ teaspoons caster sugar
2 tablespoons fine polenta
250 grams ricotta cheese
2 cloves garlic, crushed
1 teaspoon dried oregano
½ teaspoon table salt
½ teaspoon cracked pepper
70 grams pine nuts
6 broccolini stems, halved lengthways
6 asparagus spears, tough ends removed, halved lengthways
100 grams goat’s cheese
40 grams parmesan, finely grated, plus extra
¼ teaspoon chilli flakes (optional)
2 tablespoons extra virgin olive oil
zest 1 lemon
1 cup baby rocket leaves
¼ cup fresh basil leaves
Dough: In a large bowl or the bowl of a stand mixer, combine the flour and salt.
Place the warm water in a bowl with the active yeast mixture and caster sugar. Stir to combine then set aside for 10-15 minutes until the yeast has activated and foamed on the surface.
Make a well in the centre of the flour and add the wet ingredients. Mix until well combined. Using the dough hook attachment, knead the dough for 10 minutes until smooth. Alternatively, place on
a lightly floured surface and knead by hand for 10 minutes. Place the dough in a large bowl, cover and set aside in a warm place for 2 hours, or until doubled in size.
Once the dough has risen, tip out onto a lightly floured surface and divide in half. Knead and shape the dough into two balls. Dust the tops with flour and cover with clingfilm. Set aside to rise for 1 hour.
Preheat the oven to 220°C fan bake, or as hot as your oven goes. Place a pizza stone in the centre of the oven to preheat.
Toppings: In a bowl, combine the ricotta, garlic, oregano, table salt and cracked pepper.
On a lightly floured surface, roll the dough balls out into two 25-30cm rounds. Smear the ricotta mixture over both.
Remove the pizza stone from oven and sprinkle over 1 tablespoon of polenta. Carefully transfer one pizza dough onto the stone. Working quickly, top the pizza with half each of the pine nuts, broccolini, asparagus, goat’s cheese, parmesan, chilli flakes and olive oil.
Bake for 15-20 minutes, or until the pizza has puffed up and the edges are golden brown. Top with half the lemon zest, rocket and basil and season with sea salt. Repeat with the remaining polenta, dough and toppings and serve immediately. Makes 2 pizzas