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grilled pizzette with whipped ricotta, roasted radishes and herbs

Cook This Now! Susan Spungen's grilled pizzette with whipped ricotta, roasted radishes and herbs

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Prep Time 2 hours
Cook Time 25 minutes
Course: Main Course
Ingredients Method

Ingredients
  

For the dough
  • 3/4 tsp active dry yeast
  • 3/4 cup warm water
  • 1/2 tsp sugar
  • 1 tbsp extra virgin olive oil
  • 1 3/4 cups all-purpose flour
  • 3/4 tsp kosher salt
For the roasted radishes
  • 1 bunch French breakfast radishes or other small radishes, with their greens
  • 1/2 cup extra virgin olive oil, plus more for the radishes
  • kosher salt and freshly ground pepper, to taste
For the topping
  • 1 cup ricotta, preferably fresh
  • grated zest of a lemon
  • 1 tbsp fresh lemon juice
  • a handful of fresh herbs, such as chervil, tarragon, chives, parsley
  • flakey sea salt

Method
 

To make the dough
  1. In a small bowl, dissolve the yeast in the water. Stir in the sugar and olive oil. Combine flour and salt in the bowl of a stand mixer using the paddle. Mix briefly to combine, and slowly pour in the yeast mixture on medium-low speed until well-combined. Mix for about 5 minutes until smooth and stretchy. Scrape into an oiled bowl and turn to coat the dough with oil. Cover with plastic wrap and let rise at room temperature until doubled in size, 1 to 2 hours.
To roast the radishes
  1. Heat the oven to 400° F. Trim the radishes, leaving about 1/2 inch of the stem attached, and reserve the greens. Halve the radishes lengthwise and toss with enough oil to coat. Lightly season with salt and pepper. Spread out on a baking sheet and roast, stirring once or twice, for 15 to 20 minutes, or until just starting to turn golden brown on the cut sides. Transfer to a plate. Wash and dry about 1 cup of the greens. Put them in a food processor with the olive oil and process until smooth. Season to taste and transfer to a small bowl. Rinse out the food processor.
To make the ricotta topping
  1. Process the ricotta with the lemon zest and juice in the food processor until smooth. Refrigerate until ready to use.
  2. When the dough it ready, heat one side of a gas grill to medium. If using a charcoal grill, make sure to leave a cool side of the grill. Thoroughly oil the grill grates.
  3. Turn the dough onto a lightly oiled baking sheet and divide into 2 pieces. Using file hands, stretch the dough into rounds or ovals and lightly oil them. Cover with plastic wrap and let rest for 10 minutes. Stretch a little larger as you transfer the pieces of dough to the hot side of the grill; don't worry if the shapes get wonky.
  4. Cover the grill and turn the pizzettes after 2 to 3 minutes. Cook for 2 to 3 minutes longer, until charred in places but not burnt. If not quite done, move to the cooler side or the upper rack of the grill, until cooked through, another 2 to 3 minutes.
  5. Spread the ricotta, top with the radishes, drizzle with the radish oil, sprinkle with the herbs and flaky salt, and cute into serving pieces. Serve immediately.