Jazz Recipe

proof yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast in a small bowl. Stir and let sit 5–7 minutes until foamy.

In a large bowl, whisk together flour and salt. Make a well, add foamed yeast and olive oil. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If dough is sticky, add up to 2 tablespoons more flour.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 60–75 minutes.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat at the same time. Otherwise, use a rimmed baking sheet inverted.

prepare broccoli

Bring a small pot of salted water to a boil. Blanch broccoli florets 1 minute until bright green, then drain and immediately plunge into ice water to stop cooking. Drain well and pat dry. Alternatively, steam 2 minutes and cool.

prepare spinach

Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and cook 30 seconds until fragrant (do not brown). Add the baby spinach and sauté just until wilted, about 1–2 minutes. Remove from heat and squeeze out excess water in a fine mesh sieve or clean towel. Chop roughly if leaves are large.

Combine ricotta with lemon zest, 1/4 tsp salt, 1/8 tsp black pepper, and half of the grated Parmesan (if using) in a small bowl. Taste and adjust seasoning; ricotta should be bright and slightly seasoned.

Toss blanched broccoli with a pinch (about 1/4 tsp) of salt and a light drizzle (about 1 tsp) of olive oil. Add red pepper flakes if you want a hint of heat.

Once dough has doubled, punch it down and turn onto a lightly floured surface. Divide into 2 equal pieces for two 10–11" pizzas or keep whole for one 12–13" pizza. Let rest 10 minutes.

Stretch or roll one dough piece into a 10–11" round, leaving a slightly thicker rim. Transfer to a piece of parchment or a lightly floured peel.

Brush the dough center very lightly with olive oil (about 1/2 tsp). Dollop the seasoned ricotta in teaspoons across the surface (about 8–10 dollops), leaving the rim bare.

Evenly scatter the wilted spinach over the ricotta, then distribute the blanched broccoli pieces. Sprinkle shredded mozzarella evenly over the entire pizza, leaving some ricotta peeking through.

Finish with remaining 1/2 tsp salt and 1/4 tsp black pepper distributed lightly, and sprinkle remaining Parmesan if using.

Slide pizza (on parchment or peel) onto the preheated stone or inverted sheet. Bake 8–10 minutes, rotating halfway, until crust is golden and cheese is bubbly and lightly browned.

Remove pizza from oven. Let rest 2 minutes, then brush crust with extra virgin olive oil and scatter fresh basil or baby arugula if using. Slice and serve hot.