A base of wilted spinach and basil lies flat below the mounts of halved cherry tomatoes. The tomatoes may look nearly raw, but beneath their skin, the juicy flesh retains the oven’s heat—bursting with each bite.
Curtains Of Dough
At LaRocco’s Pizzeria, pies comes in one size only. BIG! At approximately 18", it makes for a generous NY-style slice.
Sauce it Up
Covered in a generous ladle of New York-style pizza sauce, the pie is then sprinkle with 11 oz. of Wisconsin Mozzarella.
The pizza bakes in the Marshall Deck for approximately 5 minutes at 550-600º F. With your home oven cranked to 550 degrees, the 5 minute par bake will work for you, too.
Remove the par-baked pizza from the oven. The crust should have risen without browning, and the cheese should be mostly melted. Begin loading the pie’s face with fresh baby spinach leaves.
Decorate the bed of greens with halved cherry tomatoes. Try to place them cut side down, though the tomatoes do tend to invert themselves as the spinach flattens out in the oven.
Back to the Oven
Another 6 minutes in the oven...
Remove the pizza. The spinach will appear wilted, but not cooked through. The radiant heat from the pie will continue to cook the spinach, turning the leaves dark green wherever they make direct contact with the cheese.
While still warm, add a handful of chiffonade basil and a dusting of Pecorino.