Top This: Farmer's Market Pizza (à la Cecconi's)

Top This

Learn how to work a new topping onto your pies.

[Photographs: Kelly Bone]

When a bounty of summer peppers hits the Santa Monica Farmer's Market, Cecconi's Chef Andrea Cavaliere transforms them into this amazing pie. With a sturdy crust, it holds under ample toppings. Though all his favorite pizzas and pizzaiolos are back in Italy, he makes the point that his pizza is a hybrid Neapolitan. Keeping the pie light on cheese, he emphasizes the subtleties of the market ingredients. Bitter olives and salty anchovies accent the pie as the peppers shine though with hints of smoky char.


What You'll Need

  • 1 portion of dough
  • Shishito peppers
  • Assorted sweet peppers (like Pimenta de Neyde or Rocotillo)
  • Pecorino
  • Raw tomato sauce
  • Oregano
  • Oil cured anchovies
  • Broccoli rabe (sautéed with oil and chilis)
  • Olives
8764 Melrose Ave West Hollywood, CA 90069 (map)

About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie