Luca Varuni

Luca Varuni’s Sun in My Plate Pizza

Name: Luca Varuni’s Sun in My Plate Pizza
Cook time: 600 s
Total time: 1500 s
Yield: Makes 1 pizza
Ingredients: Flour - for dusting; 1 pizza dough ball - (see Luca Varuni’s Neapolitan-Inspired Pizza Dough recipe); 1 tbsp olive oil; 1 clove garlic - smashed; 3½ oz shishito peppers; 4 cherry tomatoes - halved; Pinch of salt; 5 zucchini blossom flowers - torn; 2 oz ricotta cheese; 1½ oz buffalo mozzarella - cut julienne style; 2 oz cherry tomatoes - halved; Freshly cracked black pepper - to taste; 1 oz pecorino romano - finely grated; Extra-virgin olive oil - to serve

“The inspiration behind this pizza was utilizing the freshest, seasonal veggies as toppings. I’d recommend visiting your local farmers market to source your veggies for this pie.” – Chef Luca Varuni, Owner of Varuni Napoli

25 mins total time

10 mins active time

Easy

Makes 1 pizza

Ingredients

Measurements:

Flour
for dusting
1 pizza dough ball
(see Luca Varuni’s Neapolitan-Inspired Pizza Dough recipe)

For the peppers

1 tbsp olive oil
1 clove garlic
smashed
3½ oz shishito peppers
4 cherry tomatoes
halved
Pinch of salt

Topping

5 zucchini blossom flowers
torn
2 oz ricotta cheese
1½ oz buffalo mozzarella
cut julienne style
2 oz cherry tomatoes
halved
Freshly cracked black pepper
to taste
1 oz pecorino romano
finely grated
Extra-virgin olive oil
to serve

Instructions

1Prepare the shishito peppers by sauteing for a few minutes with olive oil, garlic, the halved cherry tomatoes and salt.
2Preheat the Smart Oven® Pizzaiolo by selecting the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial. This can take up to 20 minutes.
3Once the oven has preheated, lightly toss the dough ball in flour. Stretch the dough and place on the floured peel.
Tip: The top of the rested dough becomes the bottom of the pizza
4Add the zucchini blossom flowers. Add a little touch of ricotta on top of the flowers. (This will prevent them from burning, since they are very delicate). Add the buffalo mozzarella, cherry tomatoes and shishito peppers. Season with fresh black pepper and sprinkle with pecorino romano.
Tip: For extra flavor, you can also add the cooked tomatoes to your pizza.
5Cook for 2 minutes, turning the pizza after 1 minute. Be sure to turn the pizza quickly so as not to lose any heat.
6Serve the pizza drizzled with extra-virgin olive oil.