Ricotta Pizza with Balsamic Fig Compote & Balsamic Reduction / Margherita Pizza
I have made 2 pizzas since I stumbled upon this 2 ingredients pizza crust recipe! Making pizza from scratch is so quick & easy now with this new found recipe. I had made traditional yeast-based pizza crust before, it was a tedious process & took forever (more than an hour including proofing time). For some reasons, I don't really fancy ready-made frozen pizza crusts hence I hadn't made pizza for a long time since my last Pissaladiere (which I forgot to add black olives!!!) 5 years ago.
Can you believe it, it actually took longer time to cook the pizza sauce for my margherita pizza than to make the pizza crust from scratch?!!!! Hahaha.
2-INGREDIENT PIZZA CRUST
make 1 large pizza for 2
1/2 cup Greek yogurt
1/2– 3/4 cups self-raising flour, plus more for dusting (see note at the bottom)
1) Mix ingredients in a bowl until it starts to come together, then knead it on a well-floured surface for about 8–10 minutes. Add in a little bit of flour at a time if the dough is too sticky. Form it into the pizza shape and size you want.
2) Brush with olive oil, add toppings, and put straight into a 230°C oven for 10–15 minutes.
Note: If you can’t find self-raising flour, you can substitute 1 cups all-purpose flour, 1 tsp. baking powder, and 1/2 tsp. of salt.
Source: Impatient Foodie
On a side note, I love the balsamic fig compote that was used in my ricotta & fig pizza. It's so yummy! I stirred in some leftover balsamic fig compote into Greek yogurt and ate it with fresh berries for breakfast. It's like having dessert for breakfast! YUM!
BALSAMIC FIG COMPOTE
1/2 pound (225g) ripe figs
2 tablespoons (30ml) balsamic vinegar, divided
1 tablespoon (15g) brown sugar
1) Preheat the oven to 200°C.
2) Slice the tough stems off of the figs then slice the figs into quarters. Place the figs in a baking dish and toss with one Tablespoon of balsamic vinegar and brown sugar. Cover the baking dish with foil and roast for 15-20 minutes or until the figs are soft.
3) When cool enough to handle, puree the figs in a food processor or blender with the remaining tablespoon of balsamic vinegar (feel free to add more balsamic to taste). Store refrigerated in an air-tight glass jar.
Source: White On Rice Couple