It’s winter and the farmers market is always full of beautiful vegetables. One of my favorites is Romanesco, which is underutilized in the pizza industry. It’s a little like broccoli but tastes more like a cauliflower. It’s very popular in Italy — but even in Italy it’s not an ingredient seen on many pizzas. Here is a delicious recipe that incorporates fresh Meyer lemons and roasted garlic. Enjoy.
TONY GEMIGNANI is one of America’s most influential pizza makers. Instagram: @capopizza Photo: Tony Gemignani
1 9–13-ounce dough ball 9-ounce to 12-ounce dough ball 1 ounce roasted garlic 5-6 ounces trimmed Romanesco 18 thin lemon slices (preferably Meyer) 15 slices caciocovallo (approx. 15 ounces) 5-6 ounces ricotta 6-8 ounces Limoncello Crushed red pepper Garlic oil drizzle Extra virgin olive oil Semolina Maldon or sea salt Fine black pepper Equipment needed: Rolling pin or sheeter Dough docker Pizza sheet/cutter Wire whisk Small bowl for whisking Small pastry bag Small sauté or sauce pan