Californian Salad Pizza
Ines is an incredible pizza chef based in Venice, California, known for throwing the best pizza parties, catering private events and teaching people how to create pro pies with her pop-up business Lupa Cotta.
Ingredients
Pizza dough 250g
29g hazelnuts
170g shredded Provolone
Mix of lettuces like radicchio, frisee, romaine
One sliced shallot
Olive Oil
Parmigiano-Reggiano
Edible flowers and fresh herbs (optional)
WHIPPED RICOTTA
225g Ricotta
225g Whipping cream
Lemon zest
Garlic
Salt & pepper
RED WINE DRESSING
½ cup Olive oil
½ cup Red wine vinegar
Lemon juice
Salt & pepper
Equipment Needed
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Instructions
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Fancy something fresh for spring? Try salad on pizza (yup, trust us), with @lupacotta's Californian salad pizza.
With a whipped ricotta base, shredded Provolone cheese, lettuce and shallot, this is the perfect pizza when you fancy something a little lighter. If it contains salad, it's healthy right...?
Step 1:
Whip the ricotta with cream, olive oil, garlic, salt & pepper. Whip, adding cream and olive oil until it’s a smooth spreadable consistency.
Step 2:
Whisk a salad dressing of olive oil, red wine vinegar, lemon and salt & pepper to taste. Season your salad with dressing and set aside.
Step 3:
Stretch your pizza dough and spread a layer of lemon whipped ricotta, provolone, hazelnuts, and olive oil.
Step 4:
Bake in your Roccbox or Dome at 425°C until fully cooked.
Step 5:
Finish your pizza with parmigiana, seasoned salad greens, shallots, more fresh whipped ricotta, any fresh herbs or edible flowers, a squeeze of lemon, lemon zest and a pinch of finishing salt.
