Celestino Recipe

Preheat and prepare

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats. Line a baking sheet with parchment if not using a stone. Trim asparagus (discard woody ends) and trim broccolini; cut asparagus into 1/2-inch pieces and halve broccolini lengthwise if stalks are thick.

Toss asparagus, broccolini and red onion slices with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread in a single layer on a baking sheet and roast for 8–10 minutes until bright, slightly blistered, and just tender. Remove from oven and set aside.

If you do not have roasted garlic prepared: slice the top off a head of garlic, drizzle with 1 teaspoon olive oil, wrap in foil and roast at 400°F (200°C) for 30–35 minutes until soft. Squeeze out 4 cloves and mash into a paste. If using prepared roasted garlic, mash the 4 cloves now.

Halve grape tomatoes if large; place in a small bowl and toss with a light pinch of salt and a drizzle (about 1 teaspoon) of olive oil to macerate briefly while you prepare the dough.

Stretch or roll the dough on a lightly floured surface to a roughly 12-inch oval or round, about 1/4-inch thick. Transfer to a pizza peel dusted with semolina or a parchment-lined baking sheet.

Brush the dough lightly with the remaining 1 tablespoon olive oil, leaving a 1/2-inch rim for the crust. Season the rim with a light sprinkle of salt and pepper.

Spread the basil pesto evenly over the dough, leaving the same 1/2-inch border. Dollop the ricotta in six to eight even spoonfuls across the pizza (about 3 oz total).

Tear or slice the mozzarella into pieces and distribute evenly over the pesto and ricotta. Sprinkle the grated parmesan evenly over the top.

Arrange the roasted asparagus, broccolini and red onion across the pizza. Scatter the halved grape tomatoes and the mashed roasted garlic evenly. If using, sprinkle the chili flakes and lemon zest now.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the crust is crisped and golden and the cheeses are melted and slightly bubbly. Rotate halfway if your oven has hot spots.

Remove pizza from oven and let rest 2 minutes. Drizzle with 1 tablespoon extra virgin olive oil, sprinkle flaky sea salt, add torn basil leaves, and finish with a light crack of black pepper.

Let the pizza sit 2–3 minutes, then slice and serve hot.