Broccolini, Ricotta, Charred Spring Onion Pizza

ingredients

pizza dough

double 8 dairy ricotta

spring onions or green garlic

Broccolini / Broccoli Rabe

olive oil

red pepper flakes

italian sausage (optional)

Instructions:

  1. Pre-heat your oven to the hottest possible setting (500-600). (Arrange a rack in the lower-middle part of the oven. Don't be afraid to really crank the heat up to its highest setting as the high heat will help make a more flavorful crust. Let the oven heat for at least 30 minutes.) Place baking stone or a baking sheet inside the oven to get extra hot (this is what you will cook the pizza on!)

  2. Bring your dough to room temp

  3. Roll out dough to 12” and place on baking sheet. Don’t roll out too thin or the crust will burn. Don’t over fondle, I prefer to use my hand rather than a rolling pin. Three methods below.

    Method #1: Pizza Baked on Parchment: Tear off a large piece of parchment paper roughly 12 inches long. Form the dough into a large disk with your hands and place it on the parchment. Use your hands or a rolling pin to lightly flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling. Do not over work or make the dough too thin!

    Method #2: Pizza with Cornmeal or Flour and a Baking Stone: Sprinkle a handful of cornmeal or flour on a baking stone or on an upside-down rimmed baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the peel. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. Shake the peel or baking sheet frequently as you shape to make sure the dough isn't sticking. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

    Method #3: Pizza Baked on a Baking Sheet: Brush a thin film of olive oil on a baking sheet. Working with one piece of the dough at a time, form it into a large disk with your hands and place it on the baking sheet. Use your hands or a rolling pin to flatten the dough until it is 1/4-inch thick or less. If the dough starts to shrink back, let it rest for 5 minutes and then continue rolling.

  4. Top with favorite toppings such as ricotta cheese, slices spring onion/green garlic, broccolini and a drizzle of olive oil. You can also add italian sausage if you like!

  5. Bake the pizza. Using a pizza peel or the back side of a baking sheet, slide your pizza (with the parchment or with the flour/cornmeal) onto the baking stone. If you don't have a baking stone, bake the pizza right on the baking sheet. Bake for 5 minutes, then rotate the pizza. If using parchment, slide it out from under the pizza and discard. Bake until the crust is golden-brown and the cheese is melted and browned in spots, 3 to 5 minutes more.

  6. Transfer the pizza to a cooling rack and let cool slightly.

  7. Top with red pepper flakes and sea salt flakes.

  8. Slice into pieces, and serve!