Luca Varuni
Luca Varuni’s Sun in My Plate Pizza
“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
the Smart Oven® Pizzaiolo
25 mins total time
10 mins active time
Easy
Makes 1 pizza
Ingredients
Measurements:
Flourfor dusting
1 pizza dough ball(see Luca Varuni’s Neapolitan-Inspired Pizza Dough recipe)
For the peppers
1 tbsp olive oil
1 clove garlicsmashed
3½ oz shishito peppers
4 cherry tomatoeshalved
Pinch of salt
Topping
5 zucchini blossom flowerstorn
2 oz ricotta cheese
1½ oz buffalo mozzarellacut julienne style
- 2 oz cherry tomatoes
halved
Freshly cracked black pepperto taste
1 oz pecorino romanofinely grated
Extra-virgin olive oilto 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.
