Fine Cooking Magazine - November/December 2020

Yield:制作两个10到11英寸的披萨

Servings:4

Charring broccolini on the grill gives it a sweetness that complements the cheese and the hot chiles. A little heavy cream adds moisture and keeps the heat in check.

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4 oz. broccolini spears (about 6 medium)
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
Flour for the peel
2 8-oz. balls pizza dough (homemadeor store-bought) at room temperature
4 oz. fresh mozzarella, torn into 1/2 -inch pieces
2 Tbs. heavy cream
5 oz. spicy or sweet Italian sausage, cooked and crumbled
1/4 cup crumbled or cubed (1/4 inch) ricotta salata
2 small mild hot chiles, such as Fresno, very thinly sliced
Flaky sea salt

Calories (kcal) : 560
Fat Calories (kcal): 240
Fat (g): 27
Saturated Fat (g): 9
Polyunsaturated Fat (g): 1.5
单不饱和脂肪（G）：10
Cholesterol (mg): 45
Sodium (mg): 1150
Carbohydrates (g): 57
Fiber (g): 2
Protein (g): 21

Preparation

Put a pizza stone on the lowest rack of the oven, heat the oven to 550°F, and let the stone heat for at least a half-hour.
Meanwhile, prepare a medium-high gas or charcoal fire or heat a grill pan over medium-high heat. In a medium bowl, toss the broccolini with 2 tsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper. Grill, turning occasionally, until beginning to char, about 4 minutes. Let cool briefly and cut into 1/2-inch pieces; you will need about 1/2 cup.
Lightly flour a pizza peel. Stretch one dough ball into a 10- to 11-inch round and transfer it to the peel. Sprinkle half of the mozzarella over the dough round. Drizzle with half of the heavy cream and top with half of the broccolini, sausage, ricotta salata, and chiles.
Slide the dough onto the hot stone and bake until the cheese is melted and the crust is nicely browned, about 8 minutes. Transfer to a cutting board, drizzle with 2 tsp. of the remaining oil, and sprinkle with sea salt. Repeat to make the second pizza.