Pizza Fritta with Ricotta, Charred Broccolini & Chilli

For the dough, add the yeast and sugar to the warm water and whisk to combine. Allow to stand for 5 minutes until the mixture begins to foam. Add the salt and flour to the bowl of an electric mixer fitted with a dough hook and mix to combine. Pour in the yeast mixture and mix on low until the dough comes together. If the dough is too sticky, add a little more flour. Knead for about 5 minutes until you have a smooth and elastic dough that springs back when you poke it. Place the oil in a large bowl and coat the dough. Cover with a cloth and allow to prove in a proving drawer or warm place for 1 hour until doubled in size. Knock the air out of the dough and cut into 4 equal portions. Roll into balls, place on a tray. Cover with the cloth again to prove for a further 30 minutes until doubled in size again.

Meanwhile, heat a frypan or teppanyaki plate to high heat. Toss the broccolini with the oil and season with salt and pepper. Cook the broccolini for 3-4 minutes until slightly charred and tender but still vibrant. Remove from heat.

In a food processor, blend ricotta and parmesan together until smooth and creamy. Alternatively, you can simply mix these together in a bowl. Set aside.

On a floured bench, roll out each ball of dough into an oval shape to about 1cm thick.
Heat enough olive oil to cover the base of your frypan over medium-high heat. Working in batches, add the dough and fry for about 1-2 minutes on each side until golden. Transfer to a tray and repeat with remaining dough.

To assemble, spread some ricotta mix over each base and top with broccolini. Sprinkle with chilli, zucchini, mint and a drizzle of extra virgin olive oil. Serve.