Steps
- Mix 500g of bread flour, 7g of instant yeast, and 10g of fine sea salt. Add 100ml of olive oil and 300ml of warm water, then knead until smooth and elastic without adding flour.
- Cover and rise for 1 hour, until doubled. Zest 1 lemon, then toss 250g of trimmed asparagus with half of 4 teaspoons of extra virgin olive oil and the juice of half the lemon; season with salt and pepper.
- Whisk 250g of drained ricotta, most of the lemon zest, 15g of finely grated vegetarian Parmesan, 1 crushed garlic clove, and the remaining topping oil. Season with salt and pepper.
- Preheat the oven to 475°F / 240°C with a baking sheet inside. Deflate the dough with oiled hands, divide into four pieces, and stretch into rounds on small parchment squares.
- Spread ricotta over the centers, leaving a border. Add asparagus and its seasoned oil, slide onto the hot baking sheet, and bake for 15 minutes, until golden and puffed with lightly charred asparagus.
- Finish with vegetarian Parmesan shavings, the reserved lemon zest, and a light olive oil drizzle.