At Federal Pizza, vegetarians definitely don't draw the short straw. Several of their most inventive pies, from the Sweet Potato with sage and ricotta, to the Gemini, topped with potato, fennel, radicchio, gorgonzola, and rosemary, are made without meat. But it's the "At Last" that really caught my eye.
This thin-crust vegetarian white pie is topped with mozzarella and goat cheese. Loaded with a bevvy of vegetables, including broccolini, fresno chilies, and corn, it's finished with fresh basil and a generous sprinkle of lemon zest. The short baking time in a mega-hot oven results in veggies that are still crisp, and the zest and basil give the pizza a bright, herbaceous fragrance. By all means, do try this at home.
What You'll Need:
- 1 portion of dough
- Rice flour, for sprinkling the board
- Extra virgin olive oil, flavored with roasted garlic cloves and herbs (parsley, oregano, thyme, and basil)
- Shredded mozzarella cheese
- Broccolini, lightly blanched
- Fresh corn kernels
- Thinly sliced fresno chilies
- Goat cheese
- Lemon, for zesting
- Fresh basil
About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax