Topped with rich lemongrass spiked tomato sauce, mozzarella falling off the end, cubes of tender butternut squash, sweet caramelized onions and punchy crisp ginger, this pizza makes a big impression. But the thinness of Pici’s pizzas is unreal. It’s so thin Chef J wouldn’t even show me how he does it. Roll your dough as thin as you can and give it a light coat of olive oil and black pepper. Let’s see how it’s done!
Lemongrass and Tomatoes are BFF
Using your favorite tomato sauce (you make your own, right?) make a lemongrass paste by smashing the lemongrass with a cleaver and rough chop it. Cook on low flame with chopped garlic for 10 minutes until soft. Add a handful of chopped scallions and gently cook until they wilt. Puree the lemongrass, garlic and scallions into a paste and add to your tomato sauce, to taste. Spread the sauce all the way to the edge of your crust.
Cheese from on High
Chef J sprinkles the shredded mozzarella cheese from high to ensure even distribution. Get that cheese right up to the edge. Lay the tender strips of caramelized onion on top.
Cube the butternut squash and blanch for 3 minutes. Be careful not to overcook it, the squash should still be slightly crisp to the bite. Toss with a light dusting of cinnamon and olive oil and add to the pizza.
Crazy Crisp Crust
While prepping your toppings, your oven should be blasting at 500 degrees with a metal pizza pan inside. Pizzeria Chef J has designed his own “Black Steel” pan to get the ultra crisp crust that has become his signature. Slide the pizza on to the already hot pan and listen to it sizzles. If you don’t hear that you’re not getting that crazy crisp crust we’re after.
Hot Potato! I Mean, Hot Pizza!:
Cook for pizza for 5-7 minutes, until you see rich dark spots in the cheese and a healthy char on the edge. Check the underside for a healthy browning.
Julienne fresh ginger and chop some parsley. Fry until crisp and scatter all over finished pizza! Slice! Share!