Spring Market Pizza
with ricotta, fava beans, spring onions, and fresh mint
from Terrence Gallivan, executive chef at August
yield: 6 pizzas
For the Dough:
14 oz Water; Warm
2 oz Fresh Yeast
3/4 oz Sugar
2 lb All Purpose Flour
3/4 oz Salt
1 oz Olive Oil
- Bloom yeast in warm water and sugar
- Combine flour, water/yeast mixture and salt in a stand mixer with a dough hook attachment
- Knead until dough is well combined and elastic
- Oil a bowl with the olive oil and place dough inside. Cover with plastic wrap
- Place in a warm area to and allow to rise (about 2 hours).
- Punch down dough and weigh out to 6 oz portions, roll into balls, place on a baking try, allow to rise one more time
For the Ricotta: Can be done while dough is proofing
2 Cups Fresh Ricotta
1 Clove Fresh Garlic
1 each Lemon
Kosher Salt
Cracked Black Pepper
-Place ricotta in a bowl
-Using a microplane or a box grater, grate the garlic and lemon zest into the cheese
-Season with salt and cracked black pepper and reserve for assembly.
For the Spring Onions:
2 Bunches Spring Onions or Green Garlic; trimmed and cleaned
2 Tablespoons Vegetable Oil
1 Tablespoon Dry Chili Flakes
Kosher Salt
2 Tablespoons Vinegar (sherry or white wine are best, but any will do)
-Place a heavy bottomed or cast iron pan on the stovetop, on high heat
-Chop the onions into 2” segments
-Coat the cleaned spring onions with the oil and place in the hot pan
-Sauté the onions quickly until lightly colored and soft
-Remove onions and place in a bowl and dress, while still hot, with vinegar and chili flakes
-Season with salt and reserve for assembly
For the Fava Beans:
2-3 lb Fresh Fava beans
3 Qt Salted Boiling Water (for blanching)
1 Qt Ice Water (for shocking)
1/2 Tablespoon Olive Oil
-First shuck the fava beans from their outer pod
-Blanch the fava beans in the boiling water for about 30 seconds
-Quickly remove and shock in the ice bath
-Once all the fava beans have been shocked, remove the outer husk from the bean
-Place in a bowl, coat with the oil and reserve for assembly
To Make the Pizzas:
1-2 Cups All Purpose Flour or Semolina; for rolling out the dough
2-3 Springs Fresh Mint
-Pre-heat oven to 500 degrees *
-Dust work surface with a generous amount of flour.
-Using a rolling pin roll out the dough to about a 1/4 inch thickness and about 6” around. Place on a baking tray.
-Spoon the ricotta evenly around the dough.
-Place the roasted, marinated onions evenly on the pizza.
-Put the pizza in the oven on the top rack until fully cooked and cheese is melting
-Once pizza is out of the oven, evenly spread fava beans around the pizza.
-Cut and serve.
