Bright light in last stretch of a hard winter.
This Pizza with Edible Flowers from Pizza ( Rizzoli USA, October 2013) by Gabriele Bonci smells like Spring.
Extra-virgin olive oil to taste
1¼ cups (300 grams) canned peeled tomatoes
Fine sea salt to taste• 9 ounces (250 grams) mozzarella
4 piquillo peppers (see Note)
Edible flowers, such as daisies, roses, violets, and chrysanthemums
PrePare the Puntarelle: Set up a bowl of ice water. Wash the leaves and cut them lengthwise in thin strips. Transfer the strips to the ice water, where they will curl up.
(* Recipe from 'Pizza' Seasonal Recipes from Rome's Legendary Pizzarium by Gabriele Bonci - Rizzoli USA- October 2013, all rights reserved)