Directions

1. Bread Preparation: Begin by allowing the pizza dough to proof at room temperature. Once the dough is ready, deflate it, divide it into small pieces resembling golf balls, and let them proof for an additional 15 minutes. Stretch each piece into thin rounds, pierce each one thoroughly, and coat with butter, parmesan cheese, salt, pepper, and dill.
2. Cooking the Dough: Fry the dough in a pan with olive oil over medium heat until it turns golden on all sides. After cooking, remove from the pan and brush with a bit more butter.
3. Romesco Dip Preparation: In a food processor, pulse the red bell pepper, garlic, almonds, tomato paste, parsley, sherry vinegar, and paprika until finely chopped. While the processor is running, gradually pour in olive oil and blend until smooth. Season with salt and pepper.
4.  Assembling the Plate: Combine all the ingredients for the ricotta mixture until thoroughly mixed. In a cast-iron dish, fill halfway with the romesco dip. Place a 75 g ball of the ricotta mixture in the centre of the dish. Drizzle generously with olive oil.
5. Final Touch: Heat the dip in the oven until thoroughly hot and serve it with pizza pita bread.