White pizza with sautéed chicory and ricotta

Ingredients

For 1 serving

• Whole wheat flour85 g
• Active dry yeast2 g
• Chicory greens250 g
• Sheep's milk ricotta70 g
• Pecorino10 g
• Garlic1 clove
• Extra virgin olive oil2 teaspoons
• Chili pepperto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – April

Method

1. In a bowl dissolve the dried yeast in lukewarm water, about two-thirds of the weight of the flour. Add the wholemeal flour and finally a pinch of salt, then knead on the worktop for 8 minutes, until smooth and elastic.
2. Shape it into a ball, cover it and leave it to rise for 90 minutes in a warm place, until doubled in size. Half an hour before the end, preheat the oven to its maximum, 250 °C (conventional), with a baking tray inside to heat up.
3. While it rises, put a pan of water on to boil. Wash the chicory well and remove the tough parts; when the water boils, salt it and cook for 6 minutes, until tender, then drain, squeeze and chop roughly.
4. Heat the oil in a frying pan over medium heat with the crushed garlic and the chilli, add the chicory and sauté for 3 minutes, until dry and well flavoured; remove the garlic.
5. Turn the dough out onto baking paper and push it out with your fingertips from the centre outwards into a thin disc, leaving the edge slightly thicker. Scatter the chicory and spoonfuls of sheep's ricotta over it and sprinkle with grated pecorino.
6. Slide the pizza on its paper onto the hot tray and bake at 250 °C for 12 minutes, until the edge is golden and the ricotta lightly browned.