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
Tony's Trending Recipe: The Lemonesco Pizza
Author: Pizza Today
Recipe type: Pizzas
Ingredients
- 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