Silverbeet & ricotta focaccia pizza
Spice up your next pizza night and try this deep-dish focaccia pizza topped with a zesty green olive pesto! Make it vegan-friendly by simply leaving off the ricotta.
Ingredients
Method
Ingredients
- 2 tsp Pams Dried Yeast
- 2 tsp Pams Caster Sugar
- Pams Extra Virgin Olive Oil
- 3 cups Pams Plain Flour
- 2 tsp salt
- 1 cup Pams Green Olives
- 6 silverbeet leaves
- 4 cloves garlic
- 1 lemon, zested and juiced
- ½ cup Pams Finest Ricotta
Method
- Combine 1¼ cups of warm water, the yeast, sugar and 2 tablespoons of olive oil in a small bowl. Set aside for 5 minutes or until frothy.
- In a separate large mixing bowl combine the flour and salt. Make a well in the centre and pour in the yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.
- Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Place dough in a greased bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm place for 45 minutes or until doubled in size.
- Brush a large baking tray with the remaining olive oil. Punch down the centre of the dough with your fist and press into the prepared baking tray. Cover with a damp tea towel and set aside in a warm place to prove for 20 minutes or until doubled in height.
- Preheat oven to 200°C.
- Add the olives to a food processor along with half the silverbeet, garlic and lemon zest and juice. Blend well until smooth.
- Use your fingers to press dimples into the dough. Spread half of the olive mixture over the dough. Bake in the oven for 30 minutes or until golden.
- Remove from the oven and dollop little teaspoons of the ricotta and remaining olive mixture over the focaccia. Finely chop the remaining silverbeet and sprinkle over the focaccia.
Top tip:
Get creative with your favourite pizza toppings! We also love prosciutto and mozzarella with a classic tomato sauce base.