Woodfire Pizza with Ricotta, Seared Plum in Chili Crisp, and Balsamic Glaze
Woodfire Pizza with Ricotta, Seared Plum in Chili Crisp, and Balsamic Glaze
Ingredients
For the Pizza Dough
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup warm water, 105-115°F
- 2 tablespoons olive oil, plus more for bowl
- 1 teaspoon salt
For the Toppings
- 2 plums, ripe, pitted and sliced 1/4-inch thick
- 2 tablespoons chili crisp
- 1 cup whole milk ricotta cheese
- 4 ounces fresh mozzarella cheese, torn into small pieces
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup fresh basil leaves, for garnish
- 2 tablespoons balsamic glaze, for drizzling
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine warm water, granulated sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
⏱️ 10 min00
- 2
Add olive oil and salt to the yeast mixture. Gradually add the all-purpose flour, mixing until a shaggy dough forms.
⏱️ 5 min00
- 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min00
- 4
While the dough is rising, prepare the plums. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced plums and sear for 2-3 minutes per side, until slightly softened and caramelized. Remove from heat and toss with chili crisp.
⏱️ 10 min00
- 5
Preheat your woodfire oven to its highest temperature (typically 700-900°F). If using a conventional oven, preheat to 500°F with a pizza stone inside for at least 30 minutes.
⏱️ 20 min•🌡️ 800
- 6
Once the dough has risen, punch it down gently and divide it into 2 equal portions. On a lightly floured surface, stretch or roll each portion into a 10-12 inch round.
⏱️ 5 min00
- 7
Transfer one pizza dough round to a lightly floured pizza peel. Spread half of the ricotta cheese evenly over the dough, leaving a 1/2-inch border. Top with half of the seared plums, fresh mozzarella, and grated Parmesan cheese. Season with black pepper.
⏱️ 5 min00
- 8
Carefully slide the pizza into the preheated woodfire oven. Cook for 2-4 minutes, rotating as needed, until the crust is golden and bubbly and the cheese is melted and slightly browned. If using a conventional oven, cook for 8-12 minutes.
⏱️ 4 min•🌡️ 800
- 9
Remove the pizza from the oven. Garnish with fresh basil leaves and drizzle with balsamic glaze. Repeat with the second pizza.
⏱️ 2 min00
- 10
Slice and serve immediately.
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Woodfire Pizza with Ricotta, Seared Plum in Chili Crisp, and Balsamic Glaze
For the Pizza Dough
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup warm water, 105-115°F
- 2 tablespoons olive oil, plus more for bowl
- 1 teaspoon salt
For the Toppings
- 2 plums, ripe, pitted and sliced 1/4-inch thick
- 2 tablespoons chili crisp
- 1 cup whole milk ricotta cheese
- 4 ounces fresh mozzarella cheese, torn into small pieces
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup fresh basil leaves, for garnish
- 2 tablespoons balsamic glaze, for drizzling
- 1 tablespoon olive oil
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a large bowl, combine warm water, granulated sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
⏱️ 10 min00 - 2
Add olive oil and salt to the yeast mixture. Gradually add the all-purpose flour, mixing until a shaggy dough forms.
⏱️ 5 min00 - 3
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min00 - 4
While the dough is rising, prepare the plums. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced plums and sear for 2-3 minutes per side, until slightly softened and caramelized. Remove from heat and toss with chili crisp.
⏱️ 10 min00 - 5
Preheat your woodfire oven to its highest temperature (typically 700-900°F). If using a conventional oven, preheat to 500°F with a pizza stone inside for at least 30 minutes.
⏱️ 20 min•🌡️ 800 - 6
Once the dough has risen, punch it down gently and divide it into 2 equal portions. On a lightly floured surface, stretch or roll each portion into a 10-12 inch round.
⏱️ 5 min00 - 7
Transfer one pizza dough round to a lightly floured pizza peel. Spread half of the ricotta cheese evenly over the dough, leaving a 1/2-inch border. Top with half of the seared plums, fresh mozzarella, and grated Parmesan cheese. Season with black pepper.
⏱️ 5 min00 - 8
Carefully slide the pizza into the preheated woodfire oven. Cook for 2-4 minutes, rotating as needed, until the crust is golden and bubbly and the cheese is melted and slightly browned. If using a conventional oven, cook for 8-12 minutes.
⏱️ 4 min•🌡️ 800 - 9
Remove the pizza from the oven. Garnish with fresh basil leaves and drizzle with balsamic glaze. Repeat with the second pizza.
⏱️ 2 min00 - 10
Slice and serve immediately.
⏱️ 1 min00