Italian summer ‘salad leaf’ pizza recipe
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Preheat the oven to 220C fan forced (240C conventional). Prepare two baking trays by covering them with non-stick baking paper.
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Divide the pizza dough in half. On a lightly floured surface, roll both pieces into a round pizza base about 30cm in diameter.
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In a medium bowl, combine ricotta, mozzarella, and garlic powder. Finely grate the zest of the whole lemon (reserve the lemon itself for the sauce). Add the zest to the ricotta mixture. Season generously with salt and freshly ground black pepper. Mix well until all ingredients are well combined. Spread the ricotta mixture evenly over the base of both pizzas, leaving a small margin for the crust.
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Place the trays in the preheated oven and bake for 10-12 minutes or until the crust is golden, the base is cooked through and the cheese is melted and bubbly. Sprinkle with chili pepper.
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Squeeze the juice from the reserved lemon into a large mixing bowl. Add the olive oil, honey and vinegar and season generously with salt and freshly ground black pepper. Whisk well to combine and lightly emulsify.
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Add the salad leaves and thinly sliced eschalot to the bowl. Gently toss until the leaves are lightly and evenly coated with the sauce.
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Add the dressed salad leaves onto the hot pizzas and finish by sprinkling grated parmesan on top. Serve immediately.
