Food recipes
Broccoli Rabe Pie
Broccoli Rabe Pie
Ingredients:
120 grams (about 5 stalks) broccoli rabe, tough ends trimmed, coarsely chopped
1 ball of Pizza Dough, shaped and waiting on a floured peel
60 grams (¼ cup) Béchamel
1 medium garlic clove, chopped
30 grams (about 1 ounce) provolone, shredded
40 grams (about 1½ ounces) fresh mozzarella, pulled into 5 clumps
2 grams (¼ teaspoon) chopped Thai pepper
1 Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat
Directions:
the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an
electric variation.)
2 Bring a medium pot of salted water to a simmer. Add the broccoli rabe and blanch
for 10 seconds. Drain and set aside.
3 With the dough on the peel, spread the béchamel evenly over the surface, leaving
about an inch of the rim untouched. Sprinkle with the garlic and provolone. Evenly
space the clumps of mozzarella on top. Cover with a blanket of broccoli rabe and
sprinkle with the Thai pepper and a pinch of salt.
4 With quick, jerking motions, slide the pie onto the stone. Broil for 3½ minutes
(somewhat longer with an electric oven), until the top is bubbling and the crust is
nicely charred but not burnt.
5 Using the peel, transfer the pizza to a tray or serving platter before slicing it into
wedges. Serve immediately.
Shiitake with Walnut Puree Pie
NO SAUCE PIZZAS
bird’s nest pie
ham and cheese pie
popeye pie
shiitake with walnut puree pie
squash with pumpkin seeds pie
poached artichoke with walnut puree pie
pizza bianca
Dispensing with the usual sauce, whether red or white, may seem like a kind of
pizza craziness, forcing the pizza to fend for itself half naked. But in some cases,
that’s an advantage, resulting in a pie that’s clean in flavor and entirely reliant on
the crust and the individual ingredients to speak on their own. More often than
not, the sauce is essential; but when it’s not, when its absence is a plus, you’ll be
delighted by the results.
Bird’s Nest Pie
bird’s nest pie
MAKES ONE 10- TO 12-INCH PIZZA • People often find this pie to be one of my
most exotic and inventive, but when I think back on the way I developed it, that’s not
how it seems to me at all. There was the asparagus in front of me, and I wanted to
Ingredients:
120 grams (about 5 stalks) broccoli rabe, tough ends trimmed, coarsely chopped
1 ball of Pizza Dough, shaped and waiting on a floured peel
60 grams (¼ cup) Béchamel
1 medium garlic clove, chopped
30 grams (about 1 ounce) provolone, shredded
40 grams (about 1½ ounces) fresh mozzarella, pulled into 5 clumps
2 grams (¼ teaspoon) chopped Thai pepper
1 Put the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat
Directions:
the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes. (For an
electric variation.)
2 Bring a medium pot of salted water to a simmer. Add the broccoli rabe and blanch
for 10 seconds. Drain and set aside.
3 With the dough on the peel, spread the béchamel evenly over the surface, leaving
about an inch of the rim untouched. Sprinkle with the garlic and provolone. Evenly
space the clumps of mozzarella on top. Cover with a blanket of broccoli rabe and
sprinkle with the Thai pepper and a pinch of salt.
4 With quick, jerking motions, slide the pie onto the stone. Broil for 3½ minutes
(somewhat longer with an electric oven), until the top is bubbling and the crust is
nicely charred but not burnt.
5 Using the peel, transfer the pizza to a tray or serving platter before slicing it into
wedges. Serve immediately.
Shiitake with Walnut Puree Pie
NO SAUCE PIZZAS
bird’s nest pie
ham and cheese pie
popeye pie
shiitake with walnut puree pie
squash with pumpkin seeds pie
poached artichoke with walnut puree pie
pizza bianca
Dispensing with the usual sauce, whether red or white, may seem like a kind of
pizza craziness, forcing the pizza to fend for itself half naked. But in some cases,
that’s an advantage, resulting in a pie that’s clean in flavor and entirely reliant on
the crust and the individual ingredients to speak on their own. More often than
not, the sauce is essential; but when it’s not, when its absence is a plus, you’ll be
delighted by the results.
Bird’s Nest Pie
bird’s nest pie
MAKES ONE 10- TO 12-INCH PIZZA • People often find this pie to be one of my
most exotic and inventive, but when I think back on the way I developed it, that’s not
how it seems to me at all. There was the asparagus in front of me, and I wanted to
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