Topping recipe

Carciofi e pecorino

Name: Carciofi e pecorino (topping recipe)
Yield: 1 pan
Cuisine: Italian
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 200g Fresh whole-milk mozzarella (about 7 oz, torn and patted dry); 25g Pecorino Romano or Parmigiano-Reggiano (finishing) (⅓ cup, grated); 220g Artichokes, braised alla romana, sliced (4 medium artichokes, or a 10 oz jar in oil); 2g Fresh mint leaves (a small handful); 1g Lemon zest (½ lemon); 10g Extra-virgin olive oil (drizzle) (2 tsp)

Garlic oil, Fresh whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Artichokes, braised alla romana, sliced, Fresh mint leaves. Scaled for 1 pan.

1 panRoman Pan Pizza18×13"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

2 Tbsp30 g

Cheese

Fresh whole-milk mozzarellaOn for the last few minutes

about 7 oz, torn and patted dry200 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

⅓ cup, grated25 g

Toppings

Artichokes, braised alla romana, slicedTrimmed, braised with garlic, mint, oil and a splash of water until tender

4 medium artichokes, or a 10 oz jar in oil220 g

Finishing

Fresh mint leaves

a small handful2 g

Lemon zest

½ lemon1 g

Extra-virgin olive oil (drizzle)

2 tsp10 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the garlic oil over the dough and lay the artichoke slices over it, edge to edge.
DuringFor the last 5 minutes, scatter the mozzarella and half the pecorino over the artichokes.
AfterFinish with the rest of the pecorino, the mint and lemon zest, and a drizzle of oil.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Fresh whole-milk mozzarella200 g

Pecorino Romano or Parmigiano-Reggiano25 g

Artichokes, braised alla romana, sliced220 g

Fresh mint leaves2 g

Lemon zest1 g

Extra-virgin olive oil10 g

Pair with

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