Pettoranello Recipe

Preheat and prepare

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza peel, lightly dust it with flour.

Stretch or roll the pizza dough on a lightly floured surface to a 12-inch round. Transfer to a floured peel or parchment-lined baking sheet. Brush the outer 1/2-inch rim with 1 tsp olive oil to help browning.

Season ricotta

In a medium bowl, combine 3 cups ricotta, 1 cup grated Parmigiano-Reggiano, 1 tsp freshly ground black pepper, 1 tsp kosher salt, and 1 tsp lemon zest. Mix until smooth and evenly seasoned. Taste and adjust salt/pepper if needed.

Prepare mozzarella

Tear the 8 oz mozzarella di bufala into pieces and gently pat dry on paper towels to remove excess moisture. Set aside so it won't over-saturate the pizza.

Spread a thin, even layer of the seasoned ricotta over the stretched dough, leaving the oiled rim exposed (about 1/2 inch). Sprinkle 2/3 of the remaining Parmigiano over the ricotta for added savory depth; reserve the rest for finishing.

Make garlic confit

Place 8 peeled garlic cloves in a small saucepan with 1 cup extra-virgin olive oil. Cook over very low heat (simmering, not boiling) for 30–40 minutes, until garlic cloves are tender and pale-golden. Keep temperature low so the garlic does not brown. Remove from heat and let cool in the oil. Reserve the garlic cloves and the oil separately (you will use both).

Sauté spinach

Heat 1 tablespoon unsalted butter and 1 tablespoon of the reserved confit oil in a large skillet over medium heat. Add the packed 6 cups baby spinach and sauté just until wilted, about 2–3 minutes. Add 1 tsp fresh lemon juice, 1/2 tsp salt, and 1 tsp red pepper flakes; toss to combine. Remove from heat and roughly chop the wilted spinach if leaves are large. Taste and adjust seasoning.

Mash 4 of the confit garlic cloves with a fork into a paste and fold into the sautéed spinach so the garlic is evenly distributed. Reserve the remaining confit cloves to place on the pizza whole after baking (optional).

Top the pizza

Distribute the sautéed spinach with garlic evenly over the ricotta layer. Nestle the torn mozzarella di bufala pieces evenly across the pie. Scatter remaining Parmigiano over the top. If you like, place the reserved whole confit garlic cloves on top for pockets of sweet garlic.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway through, until the crust is golden and blistered and the cheeses are bubbling.

Remove pizza from oven and let rest 2 minutes. Brush the crust lightly with the finishing 1 tsp extra-virgin olive oil and sprinkle with the remaining Parmigiano. Top with fresh basil leaves if using and an extra grind of black pepper to taste.