Not Just a Pretty Face
I know what you’re thinking. Vegetable pizza, been there done that. But no no no! The lemony gremolata base transforms this simple pie into something, dare I say, thrilling! This is simply the best veggie pizza I’ve had in a very long time.
Gremolata for All
Cut the root end off of the garlic and place cut side down in a small saucepan. Cover with olive oil and bring to a simmer. Cover and gently cook until very tender, about 10 minutes. Remove from the heat and allow to cool uncovered. Remove garlic from the oil and peel the cloves. Using a mortar and pestle puree the garlic into a paste with 1 tablespoon of the cooking oil and a pinch of salt. Fold in chopped parsley and lemon zest.
The More Char, the Better!
Toss the bell pepper and Fresno chile in oil to coat. Grill, broil, or roast over very high heat until all four sides are nicely charred. Transfer immediately to a heat proof container and cover with plastic wrap to cool. Once cool, remove the stems, skins, seeds, and any membrane from the insides of the peppers and discard. Slice into 1/2 inch strips.
Place a perforated rack over a baking sheet and cover with mixed herbs. Slice Roma tomatoes 1/2 inch thick with a very sharp knife and place on top of the herbs, making sure that there is no direct contact with the metal. Brush with cooking oil from the garlic to coat and season to taste with salt and pepper. Roast slowly at 250° F for 30 minutes.
Everything’s Better with Cheese… I Mean Broccolini
Bring a large pot of salted water to a boil. In the meantime, cut the broccolini into 2 inch pieces, separating the stems from the florets. Cook the stems and florets separately until fork tender, about 4 and 2 minutes respectively. Transfer immediately to an ice bath, then drain and set aside.
Rocket to the End!
Delicately stretch dough ball to desired size and spread gremolata to the edges with a spoon. Sprinkle grated cheese on top and place tomatoes, peppers, and broccolini in an even disbursement around the pie. At the Luggage Room, a bundle of fresh Rosemary is used to brush the crust with oilve oil. If using, crack the egg over the pie. Place a pizza stone in a 550° F oven and bake for 5-7 minutes until the desired level of char is achieved, rotating as necessary for even cooking. If you do not have a pizza stone, turn a baking sheet upside down and brush with oil. Season to taste with salt and pepper, cut and serve immediately.