Recipe courtesy of Little Bettie Pizza & Snacks
Recipe courtesy of Little Bettie Pizza & Snacks
Episode:
Hearty Handfuls
Thud Butt Pizza
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- Level: Intermediate
- Total: 10 hr 35 min (includes chilling time)
- Active: 25 min
- Yield: 2 pizzas (5 to 6 servings)
- Level: Intermediate
- Total: 10 hr 35 min (includes chilling time)
- Active: 25 min
- Yield: 2 pizzas (5 to 6 servings)
Ingredients
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Directions
- First things first, you need to roast the garlic. Set the oven to 350 degrees F.
- Fill a roasting pan with the garlic cloves, then cover with the oil so that they are fully submerged, as this will keep them from burning. Place in the oven and roast 1 hour and 20 minutes. They might not be quite done, but you’re looking for a golden-brown color. If you’re not there, check again in 15 minutes, and repeat until your garlic has achieved this color. Remove from the oven to cool. Turn the oven up to 500 degrees F.
- Being careful with the hot oil, drain the oil from the garlic using a strainer and a pan to catch this delicious oil. Let the garlic cool completely. (Save the oil for another use.)
- Make the roasted garlic ricotta cream. Mix the ricotta with 2 cups heavy cream and 1/3 cup roasted garlic in a food processor. Add salt and pepper to taste.
- Spread the pistachios on a sheet tray and toast them in the oven at 500 degrees F. This should only take about 5 minutes for them to brown and become fragrant. Pulse them in a food processor with the lemon zest. (Don’t pulse them too much, so that you retain some good chunks.)
- To make a simple version of stracciatella, put 1 cup shredded mozzarella in a mixing bowl. Add the tablespoon salt and enough heavy cream to give the cheese a cottage cheese-like appearance. Mix well, then store in a sealed container in the refrigerator overnight until it sets up.
- To make the black pepper honey, mix the teaspoon black pepper with the honey in a bowl.
- Now we’re ready to cook our pizza!
- Preheat the oven to the temperature specified on the pizza crust packaging.
- Add a thin layer of garlic roasted ricotta cream on each of the pizza crusts, then spread a good handful of mozzarella on top of that. Cover the cheese with a layer of mortadella, and bake until done. Remove and cut into slices. Put a healthy dollop of the stracciatella in the middle of each, then top with the pistachio crunch, pepper honey and pecorino. Enjoy!
