Ricotta and Pepper Pizza by Laurent Mariotte

Ingredients

4 servings

• 200 g pizza dough
• 250 g ricotta
• 1 red bell pepper
• 1 yellow bell pepper
• 2 spring onions
• fresh oregano (a few sprigs)
• olive oil
• 1 large pinch of polenta
• flour
• fleur de sel
• salt and freshly ground pepper

Steps

1. 1

   Preheat your oven to 250°C (gas mark 7-8).

2. 2

   Roll out the pizza dough to a thickness of 1 cm on a floured work surface.

3. 3

   Prepare a parchment paper disc, spread it out and sprinkle the polenta on the surface. Roll out the dough into a circle first with a rolling pin. Place it on the parchment paper and finish by hand.

4. 4

   In a bowl, mash the ricotta with salt, pepper, a little olive oil, and the minced green parts of the spring onions. Spread over the dough. Thinly slice the peppers. Cut the onions into rings. Place the vegetables on the ricotta, sprinkle with oregano, and drizzle with olive oil.

5. 5

   Start the pizza in a scorching hot pan for 2 to 3 minutes, then bake for 5 to 6 minutes depending on the power of your oven.

6. 6

   Cut the pizza, drizzle with a little olive oil, and sprinkle with fleur de sel. Serve.