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)
- Raw tomato sauce
- Oil cured anchovies
- Broccoli rabe (sautéed with oil and chilis)
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