Name: Spring pizza
Prep time: 35 min
Cook time: 37 min
Total time: 72 min
Ingredients: 1 cup warm water; 20g instant dried yeast; 1 Tbsp caster sugar; 500g bread and pizza flour (or plain flour), plus extra for dusting; 2 tsp sea-salt flakes; 2 tsp extra virgin olive oil; 300g fresh ricotta; 250g thinly sliced mortadella; 350g sugar snap peas, trimmed; 25 small zucchini flowers (optional, or use 3–4 sliced zucchini); Olive oil, for drizzling; Sea salt and ground black pepper; Juice and finely grated zest of 1 lemon, plus wedges to serve; 50g pea shoots; 1 bunch tarragon, chopped; 1/2 bunch mint, torn

A tasty pizza is built on a good base and Colin will show you how easy it is to make one. He’ll show you the whole process from activating the yeast to kneading the dough. But a pizza is nothing without delicious toppings, so he has some great ideas for building flavours perfect for Spring. With Colin’s tips, your homemade pizzas will soon rival anything your local Italian restaurant can deliver.

Ingredients

1 cup warm water

20g instant dried yeast

1 Tbsp caster sugar

500g bread and pizza flour (or plain flour), plus extra for dusting

2 tsp sea-salt flakes

2 tsp extra virgin olive oil

300g fresh ricotta

250g thinly sliced mortadella

350g sugar snap peas, trimmed

25 small zucchini flowers (optional, or use 3–4 sliced zucchini)

Olive oil, for drizzling

Sea salt and ground black pepper

Juice and finely grated zest of 1 lemon, plus wedges to serve

50g pea shoots

1 bunch tarragon, chopped

1/2 bunch mint, torn

Method

Step 1

For the dough, combine water, yeast, sugar and 2 tablespoons of flour in a bowl. Whisk to combine. Set aside in a warm place for 20–30 minutes, until bubbles appear.

Step 2

Place remaining flour, salt, yeast mixture and oil in the large bowl of a stand mixer with a dough hook attachment. Knead on low speed for about 3 minutes or until the dough is smooth and elastic.

Step 3

Lightly flour your hands and transfer dough to an oiled bowl. Cover and set aside in a warm place for 15–30 minutes, or until the dough has doubled in size.

Step 4

Place dough on a lightly floured surface. Punch down to remove air. Divide dough into four equal portions and knead into balls. Transfer to a large tray lined with baking paper. Cover with a clean damp cloth and set aside in a warm place for 10–15 minutes.

Step 5

Preheat oven to 250°C/230°C fan-forced. Working with one portion at a time, roll out dough to the size of a dinner plate. Spoon on ricotta. Top with mortadella, peas and zucchini flowers (if using) or zucchini slices. Drizzle with oil. Season with salt and pepper.

Step 6

Carefully transfer to a lightly greased oven tray. Bake 12–15 minutes, until the crust is golden and puffed. Repeat with remaining dough and pizza toppings.

Step 7

Serve pizzas scattered with lemon zest, pea shoots and fresh herbs. Serve with lemon wedges.

pizza with rocket and prosciutto — *(Photography: Tim Roberts)*

Chef’s tip:

You can use sliced green or yellow zucchini instead of zucchini flowers.

What makes the best pizza?

Having a good, tasty dough is super important and ensuring that the toppings are balanced, flavourful and fresh.

What are the top 10 pizza toppings?

The top pizza toppings include:

Pepperoni
Mushroom
Extra cheese
Sausage
Onion
Black olives
Chicken
Boconcini cheese
Tomato
Fresh basil

What are the best 3 toppings on a pizza?

Colin’s spring pizza is one of the best toppings because it’s a flavour bomb. Following closely behind is the simple margarita and meatlovers.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.