Ricotta, Sicilian Anchovy, and Zucchini Flower Pizza
This sun-kissed recipe from Ooni ambassador Giorgia Caporuscio ticks all the boxes for true Neapolitan-style comforts. She tops delicate zucchini flowers and salty Sicilian anchovies over a creamy ricotta base, not forgetting the generous topping of fior di latte and extra virgin olive oil to finish. Cook in Ooni pizza ovens for a taste of Italy at home!
Makes 1x 12”/16” pizza
250/330g (8.8/11.6oz) classic pizza dough
4-5 zucchini flowers
6 Sicilian anchovies
80g fior di latte cheese
2tbsp extra virgin olive oil
Fine semolina flour, for dusting
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know. Giorgia recommends at least a 12 hour proof time for best results – adjust your quantities accordingly using the dough calculator on the Ooni app!
Turn your proofed dough ball onto a surface dusted with fine semolina. Push the air from the centre to the cornicione (crust), flip, and repeat on the other side. Continue to stretch your base out, making sure to keep the fragile centre protected.
With the back of a metal spoon, spread an even layer of ricotta across the base of the pizza. Next, pull apart the zucchini flower so it can be laid flat. Add until the ricotta is fully covered, as this will protect the cheese from burning. Next, lay over an anchovy where each slice will be. Top with a generous handful of fior di latte cheese and finish with a drizzle of olive oil.
Transfer your topped pizza onto your lightly dusted Ooni pizza peel by placing your fingers under the crust and gently pulling. Adjust the pizza if necessary and then slide into your Ooni pizza oven.
Cook for 1-2 minutes, making sure to rotate the pizza regularly to ensure an even cook. Once cooked, remove from the oven and transfer to a chopping board. Slice and serve right away!