Pettoranello Pizza Recipe

Slow-cook garlic

Place peeled garlic cloves in a small saucepan and cover with olive oil. Add thyme sprig and bay leaf if using. Heat gently over the lowest setting so the oil barely simmers (no bubbling). Cook for 45–60 minutes until cloves are very soft and pale golden. Remove from heat and let cool in the oil. Reserve cloves and oil. Mash 1 teaspoon of the cooled confit for the seasoned ricotta and use whole cloves as pizza topping. Store leftover confit refrigerated in oil for up to 2 weeks.

In a medium bowl, combine the ricotta, lemon zest, lemon juice, 2 tablespoons grated Parmigiano, 1 teaspoon mashed garlic confit, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Stir until smooth and well combined. Taste and adjust seasoning (a little more salt or lemon if needed). Set aside at room temperature while you prepare the spinach and preheat the oven.

Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the fresh spinach in batches, stirring until wilted. This should take 2–3 minutes total. Add 6 whole garlic confit cloves (coarsely chopped or left whole for bursts of flavor), 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon crushed red pepper flakes. Toss for 30–45 seconds to combine. Remove from heat and let the spinach cool slightly, then squeeze out any excess liquid with a spoon or by pressing between layers of paper towels. Keep warm.

Preheat oven to 500°F (260°C) with a pizza stone or cast-iron skillet on the middle rack for at least 30 minutes. If you do not have a stone, preheat a baking sheet.

Lightly flour or oil a pizza peel or the back of a baking sheet and dust with semolina or cornmeal. Stretch or roll the dough into a 12-inch round on the peel, leaving a slightly thicker rim for the crust. Brush the rim lightly with 1 tablespoon olive oil.

Spread the seasoned ricotta evenly over the stretched dough, leaving a 1/2-inch border. Use the back of a spoon to create an even layer but don’t overload—about 3/4 cup of the ricotta mixture will be used; reserve any extra for serving.

Distribute the sautéed spinach evenly over the ricotta layer.

Tear the mozzarella di bufala into pieces and scatter them across the pizza, spacing pieces so they melt into creamy pockets.

Scatter the remaining whole or chopped garlic confit cloves across the pizza for sweet garlic bursts. Sprinkle the 2 tablespoons of finely grated Parmigiano over the top and a light pinch more of crushed red pepper flakes if you like heat.

Slide the pizza onto the preheated pizza stone or baking sheet. Bake for 7–10 minutes, rotating once after 4–5 minutes, until the crust is golden and blistered and the cheeses are melted and slightly bubbling. Exact time will vary by oven.

Remove the pizza from the oven and let rest for 2 minutes. Finish with a drizzle of a teaspoon of the reserved garlic-confit oil around the crust and a light dusting of extra grated Parmigiano and a crack of fresh black pepper. Optionally drizzle a few drops of fresh lemon juice over the pizza for brightness.

Slice and serve hot. Leftover slices keep refrigerated and are best reheated in a 400°F (200°C) oven or a skillet to restore crispness.