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.
Pizza with Edible Flowers
10 ounces (300 grams) puntarelle (see Note, page 195)
1 (12-ounce / 350-gram) ball White Pizza Dough (page 60)
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
Preheat the oven to 450˚F to 475˚F (220˚C to 250˚C).
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.
Stretch out the dough and place it in a well-oiled pan. Distribute the tomatoes on top of the dough, crushing them with your hands.
Bake the pizza until golden brown and well-risen, about 25 minutes.
Remove the pizza from the oven. Drizzle with a little oil and season with salt. Set aside to cool to room temperature.
Arrange the cheese, peppers, and flowers on top of the pizza. You can do this any way that you wish: Slice the mozzarella, or try dicing it and creating a checkerboard pattern with squares of diced mozzarella and squares of flowers.
Note: Piquillo peppers are Spanish pickled peppers that have been peeled and lightly charred. They have an incredible flavor and a firm texture.
(* Recipe from 'Pizza' Seasonal Recipes from Rome's Legendary Pizzarium by Gabriele Bonci - Rizzoli USA- October 2013, all rights reserved)