Il Vicino Recipe

Name: Il Vicino Wood Oven Pizza - Santa Fes IL VICINO Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 each pizza dough (store-bought or homemade, ~12-inch); 1.5 tbs extra-virgin olive oil; 0.5 tsp coarse sea salt; 0.25 tsp freshly ground black pepper; 100 g gorgonzola (dolce or piccante), crumbled; 80 g whole milk ricotta (optional, for milder creaminess); 2 each ripe tomatoes (plum or vine), thinly sliced; 150 g marinated artichoke hearts, drained and quartered; 50 g walnuts, coarsely chopped; 8 each fresh basil leaves, torn; 0.25 tsp red pepper flakes (optional); 0.5 tsp aged balsamic vinegar (optional, for drizzle); 0.5 tbs olive oil for finishing

Inspired by Il Vicino Wood Oven Pizza - Santa Fe

Time45m

Serves2

gorgonzola, tomatoes, artichoke hearts, walnuts.

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Ingredients

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Pizza Dough & Assembly

1 each pizza dough (store-bought or homemade, ~12-inch)

1 1/2 tbs extra-virgin olive oil

1/2 tsp coarse sea salt

1/4 tsp freshly ground black pepper

Cheese & Base

3 1/2 oz (100 g) gorgonzola (dolce or piccante), crumbled

2.82 oz (80 g) whole milk ricotta (optional, for milder creaminess)

Toppings

2 each ripe tomatoes (plum or vine), thinly sliced

5.29 oz (150 g) marinated artichoke hearts, drained and quartered

1 3/4 oz (50 g) walnuts, coarsely chopped

8 each fresh basil leaves, torn

1/4 tsp red pepper flakes (optional)

Finishing

1/2 tsp aged balsamic vinegar (optional, for drizzle)

1/2 tbs olive oil for finishing

Method

Pizza Dough & Assembly

Preheat

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes to get a very hot surface.

Lightly dust a work surface with flour or semolina. Stretch or roll the pizza dough into a roughly 12-inch circle, keeping a slightly thicker 1/2-inch edge for the crust. If dough resists, let it rest 5–10 minutes and continue.

Brush the dough lightly with 1 tablespoon extra-virgin olive oil, leaving the rim uncoated. Sprinkle 1/4 teaspoon coarse sea salt evenly over the oiled surface.

Cheese & Base

If using ricotta for extra creaminess, dollop spoonfuls (spread thinly) onto the dough leaving the edge clear. Scatter the crumbled gorgonzola evenly over the pizza, breaking up larger pieces so the cheese distributes and will melt uniformly (use all 100 g).

Toppings

Arrange the thin tomato slices in a single layer over the cheese, slightly overlapping but avoiding piling too thickly; this prevents excess moisture under the crust.

Tuck quartered, drained artichoke hearts between tomato slices so they are spread evenly across the pizza. Pat artichokes dry on paper towel before placing if very wet.

Scatter the coarsely chopped walnuts across the pizza so they toast while the pizza bakes; this adds crunch and a toasty aroma.

Lightly season the assembled pizza with the remaining 1/2 tablespoon olive oil and 1/4 teaspoon freshly ground black pepper. If you like heat, sprinkle 1/4 teaspoon red pepper flakes now.

Baking & Finishing

Transfer the pizza to the preheated stone or sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and blistered and the gorgonzola is melted and bubbling.

Remove the pizza from the oven. Immediately scatter torn fresh basil leaves over the hot pizza so they wilt slightly. Drizzle the 1/2 teaspoon aged balsamic vinegar in a few thin lines (optional) and finish with a light 1/2 tablespoon drizzle of olive oil.

Let the pizza rest 2 minutes, then slice and serve. Taste and sprinkle a pinch more sea salt if needed.