Prima Vera Recipe
Garlic and Oil, Mozzarella, Broccoli, Tomato, Ricotta, Parmigiana
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Ingredients
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Dough & Base
Cheeses
Vegetables & Toppings
Finishing
Method
Dough & Base
Prep oven and dough
Preheat the oven to 500°F (260°C). If you have a pizza stone, place it in the oven to heat for at least 30 minutes. Lightly flour a work surface and stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a lightly oiled pizza peel.
Make garlic oil
In a small bowl, combine 2 tbs extra-virgin olive oil with the minced garlic, 1 tsp sea salt, and 1 tsp black pepper. Let sit for 5 minutes to allow the garlic to infuse the oil. Taste and adjust salt/pepper if needed.
Vegetables & Toppings
Par-cook broccoli
Bring a small pot of salted water to a boil. Add the broccoli florets and blanch for 30–45 seconds until bright green but not fully soft. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and pat dry.
Prepare tomatoes
Halve the cherry tomatoes (or thinly slice plum tomatoes). If using very juicy tomatoes, lightly salt them and let sit in a colander for 5 minutes to drain excess liquid; pat dry before using.
Distribute the blanched broccoli evenly across the oiled dough, leaving space between pieces so the crust can crisp. Scatter the halved tomatoes across the pizza as well.
Cheeses
Add cheeses
Dot 1 cup ricotta in small spoonfuls across the surface (about 6–8 small dollops). Arrange the shredded or sliced fresh mozzarella evenly so the cheese covers most of the pizza but does not overwhelm the vegetables. Finish by sprinkling 1 tbs grated Parmigiano-Reggiano over the top.
Bake & Finish
Bake
Slide the pizza (on parchment or a well-floured peel) onto the preheated pizza stone or an inverted baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and blistered and the mozzarella is melted and slightly browned in spots. Rotate halfway through bake for even cooking if needed.
Finish
Remove the pizza from the oven. Immediately brush the reserved garlic oil over the crust and any exposed areas to add flavor. Scatter torn fresh basil leaves across the pizza, sprinkle lemon zest if using, and add a light drizzle (about 1 tbs) of extra-virgin olive oil. If you like heat, sprinkle up to 1 tsp red pepper flakes to taste.
Let the pizza rest 2–3 minutes, then slice into 6–8 pieces and serve hot.