B&B Pizza

Sourdough Pizza, Fior di Latte, Broccoli Cream, Bacon, Cheddar, Pecorino Romano, Olive Oil

Chef Anthony Giordano of Anna’s Vesuviano | Providence, RI

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Adapted by StarChefs | september 2023

INGREDIENTS

Broccoli Cream:
Yield: 2 quarts
3 shallots, caramelized
5 cloves garlic, roasted
2 cups heavy cream
2 cups whole milk
1 teaspoon kosher salt
2 cups cooked broccoli florets
Freshly ground black pepper

To Assemble and Serve:
1 cup broccoli leaves
275 grams sourdough pizza dough
3 ounces fiore di latte, drained and diced
100 grams applewood smoked bacon, cut into ⅛-inch bâtonnets
Grated Pecorino Romano
1 ounce cheddar cheese, cubed
Ground black pepper
Kosher salt
Extra virgin olive oil

METHOD

For the Broccoli Cream:
In a saucepan over medium heat, combine shallots, garlic, cream, milk, and salt. Cook until mixture is reduced by thirty percent and is thick enough to coat the back of a spoon. Remove from heat and set aside. In a Vitamix blender, combine broccoli florets and 1 cup of the cooled cream mixture. Blend until mixture is fully emulsified. Strain and let cool over an ice bath, then transfer to an airtight container and refrigerate.

To Assemble and Serve:
Prepare and heat a wood-fired oven to 900°F. In a Vitamix blender, pulse broccoli leaves into coarse crumb-size pieces. Set aside. On a floured work surface, stretch out pizza dough into a 13-inch circle. Spread 2 ounces Broccoli Cream onto the dough. Top with fiore di latte, followed by reserved broccoli leaves, bacon, Pecorino Romano, and cheddar cheese. Season with a pinch of salt and black pepper, then drizzle liberally with olive oil. Bake 2 minutes, then transfer to a wire rack and let cool. Finish with additional grated Pecorino Romano.

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