Spring Green Austrian Pizza with Asparagus, Lavender Ricotta & Citrus Zest

What Makes This Special

Austrian cuisine embraces the bounty of spring, and this pizza is its edible ode: crisp, chewy dough forms a stage for locally inspired, vibrant toppings. The centerpiece? Ricotta gently tempered with fragrant lavender—an aromatic, floral twist that pairs beautifully with the green freshness of asparagus, sweet peas, citrus zest, and peppery arugula. The tempering technique for the ricotta-lavender mixture ensures the lavender flavor is vibrant but never overpowering. Each bite is a celebration of spring’s green, citrus-bright bounty, with a nod to Austrian tradition and Alpine herb gardens.

Ingredients

Using fresh, high-quality ingredients is key to this pizza’s springtime character. Lavender should be culinary grade—never ornamental or treated varieties. The dough’s slow fermentation develops flavor and chew, while the ricotta and egg yolk create a creamy, aromatic base, gently infused with lavender via tempering.

For the Pizza Dough

• Bread flour: Develops structure and chew.
• Yeast & Salt: For rise and flavor.
• Olive oil: Adds tenderness and flavor.

For the Lavender Ricotta Base

• Ricotta: Creamy, mild canvas for flavors.
• Dried lavender: Provides a subtle floral note.
• Egg yolk: Helps bind and enrich the cheese.
• Parmesan: Adds depth, savoriness.
• Citrus zests: Lifts and brightens.

For the Toppings

• Asparagus & peas: Sweet green crunch.
• Arugula & chives: Fresh, peppery finish.
• Honey & pepper: Balance and subtle heat.

Instructions

Step 1: Prepare the Pizza Dough

1. In a large bowl or stand mixer, combine 400 g bread flour with 8 g sea salt and 5 g instant yeast. Stir well.
2. Add 260 ml lukewarm water and 20 ml olive oil. Mix until a shaggy dough forms. Knead by hand (8–10 min) or with a dough hook (6 min) until smooth and elastic, slightly tacky.
3. Cover and let rise at room temperature until doubled, about 1.5–2 hours. For extra flavor, refrigerate for up to 12 hours and bring back to room temp before shaping.

Step 2: Temper the Lavender with Ricotta

Tempering is the careful warming and infusion of an ingredient to release flavors without bitterness or overpowering notes. Here, we gently heat lavender with a portion of ricotta, then combine with the rest.

1. In a small saucepan, add 1.5 tsp (2 g) culinary lavender and 70 g of the ricotta.
2. Heat over low, stirring constantly, until ricotta is just warm (never hot), about 2–3 minutes. Remove from heat and let steep for 10 minutes.
3. Push mixture through a fine mesh sieve into a bowl to remove most lavender buds—some flecks can remain for visual appeal.
4. Whisk in remaining ricotta, 1 egg yolk, 60 g grated Parmesan, lemon zest, lime zest, and 1/2 tsp honey. Season with black pepper. Set aside.

Tempering Tips:

• Never boil! Gentle warmth releases lavender’s oils without bitterness.
• Strain thoroughly but allow a few buds for a rustic look.

Step 3: Shape the Dough

1. Preheat oven to 250°C (or as hot as possible) with a baking stone or tray inside.
2. Turn dough onto a floured surface. Divide in half for two medium pizzas. Shape each into a smooth ball. Rest 10 minutes.
3. Roll or stretch each ball into a 26 cm round, about 5 mm thick. Place on parchment.

Step 4: Assemble the Pizza

1. Brush dough rounds lightly with olive oil, especially the edges.
2. Spread lavender-tempered ricotta mixture evenly over each base, leaving a 2 cm border.
3. Top with asparagus (cut into ribbons or angled slices) and fresh peas.

Step 5: Bake

1. Slide pizzas (with parchment) onto the hot stone/tray.
2. Bake for 10–13 minutes, until crust is golden and toppings just cooked.

Step 6: Finish with Fresh Greens

1. Remove pizzas. Immediately scatter with fresh arugula, chives, and a drizzle of olive oil.
2. Finish with a pinch of black pepper, extra citrus zest, and a few reserved lavender buds if desired.

Pro Tips

• Tempering mastery: Gently warm lavender with only part of the ricotta to control flavor release. Overheating will make it bitter.
• Hot oven = crisp crust: Preheating your stone/tray ensures a chewy, blistered base.
• Shaping: If dough resists stretching, let it rest 5–10 minutes—gluten needs time to relax.

Troubleshooting

Dough is too sticky to handle? Dust your hands and surface with extra flour. Handle gently—too much flour will make crust dense.

Lavender flavor too strong or bitter? You may have overheated it or used too much. Next time, use a thermometer and keep under 45°C, and strain more thoroughly.

Variations

• Austrian Alpine: Swap arugula for wild rocket or watercress and use mountain cheese instead of Parmesan.
• Citrus Boost: Add thinly sliced preserved lemon before baking for extra zing.
• Vegan: Use vegan ricotta, skip the egg yolk, and substitute a vegan hard cheese.

Storage

Best enjoyed fresh! Leftovers can be wrapped and refrigerated for up to 2 days. Reheat in a hot oven for 5–7 minutes to revive crust. Avoid microwaving to keep it crisp.

This pizza makes a stunning centerpiece for a spring gathering—herbaceous, floral, crisp, and bursting with new-season color!