Ube Pizza (Recipe)
When we think of ube, most of us imagine rich, creamy desserts like ube ice cream, cakes, or pastries that highlight the vibrant purple color and sweet, nutty flavor of this beloved Filipino ingredient. But what if we take this dessert staple and give it a savory twist? That’s exactly what inspired me to create Ube Pizza.
After trying Spinning Dough’s unforgettable Ube Pizza in Oakland, I knew I had to recreate this one-of-a-kind dish at home. The result? A deliciously unique pizza that’s both visually stunning and full of bold, unexpected flavors.
Ingredients
For the Ube Pizza Dough (makes 4 pizzas)
9.6 grams active dry yeast
440 grams warm water (105° F)
660 grams bread flour
17 grams salt
10 grams ube extract
For the Ube Ricotta
1 cup (240 g) ricotta cheese
2 tbsp (30 g) ube halaya
1 tbsp (21 g) honey
Pinch of salt
For the Béchamel Sauce
2 tbsp (21 g) butter
2 tbsp (21 g) all-purpose flour
2 cups (480 g) milk
Salt and pepper to taste
Pinch of nutmeg (optional)
Toppings
Small potatoes, thinly sliced
Italian sausage, cooked and crumbled
Purple onion, thinly sliced
Shredded mozzarella cheese
Instructions
Prepare the Ube Pizza Dough
Start by warming 50 grams of water until it reaches approximately 105°F (40°C).
Add the warm water and yeast to a bowl, stirring gently. Allow it to sit for 5 to 10 minutes. (If using instant yeast, proofing is not necessary.)
In a large bowl, combine the flour, yeast mixture, and the remaining water. Mix until the dough begins to come together. Continue kneading until the dough is smooth and elastic.
Incorporate the salt and knead for about 5 minutes until the dough becomes well-developed, elastic, and extensible. Shape the dough into a ball and place it in a lightly greased, airtight container that’s at least three times its size.
Let the dough rest in a warm spot, such as an oven with the light on, until it doubles in size, approximately 1 hour.
Once risen, transfer the dough to a floured surface. Divide it into four portions and shape each into a ball. Arrange the dough balls in a greased baking dish with high edges, ensuring they have enough space to expand without touching.
Cover with greased plastic wrap and let the dough rest for 45 minutes to several hours before use.
Prepare the Ube Ricotta
In a bowl, mix together the ricotta cheese, ube halaya, honey (if using), and a pinch of salt until smooth.
Add ube extract, if needed, and mix one more time. Set aside.
Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1-2 minutes until the mixture turns lightly golden.
Gradually whisk in the milk, ensuring no lumps form. Cook, stirring continuously, until the sauce thickens, about 5-7 minutes.
Season with salt, pepper, and an optional pinch of nutmeg. Set aside.
Assemble the Pizza
Preheat your oven to the highest temperature setting. If using a pizza stone, place it in the oven to preheat as well.
Punch down the risen dough and divide it into 2 or 3 portions. Roll out each portion on a floured surface to your preferred thickness.
Transfer the rolled-out dough to a pizza peel or a baking sheet dusted with flour or cornmeal.
Spread a layer of béchamel sauce evenly over the dough.
Add dollops of the ube ricotta mixture across the pizza.
Evenly distribute the parboiled potato slices, cooked sausage, and purple onion slices over the pizza.
Finish with a generous topping of shredded mozzarella cheese.
Bake the Pizza and Serve
Slide the pizza onto the preheated pizza stone or bake it directly on the baking sheet for 10-15 minutes, or until the crust is golden and the cheese is bubbly.
Remove the pizza from the oven, allow it to cool slightly, then slice and serve. Enjoy!
Purple Pizza?
Creating this Ube Pizza was a fun and rewarding experiment that pushed the boundaries of traditional pizza-making. The combination of ube, ricotta, and classic pizza toppings resulted in a dish that’s not only visually stunning but also packed with layers of flavor that will surprise and delight your taste buds. Enjoy this unique twist on pizza, and don’t forget to share your results!