Market Veggie Pizza

Parmesan Sauce, Mozzarella, Goat Cheese, Braised Greens, Roasted Delicata, Red Onion, Confit Garlic

Chef Travis Passerotti of Tre Mani | Santa Monica, CA

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Adapted by StarChefs | april 2024

INGREDIENTS

Pizza Dough:
Yield: 5 pizzas
30 grams extra virgin olive oil
3 grams dry yeast
2.2 kilograms 00 flour
76 grams kosher salt

Parmesan Sauce:
1 quart whole milk
4 tablespoons butter
½ cup all-purpose flour
1 teaspoon kosher salt
2 tablespoons ground black pepper
1 cup grated parmesan

Braised Greens:
1 bunch kale, coarsely chopped, stems reserved separately
1 bunch chard, coarsely chopped, stems reserved separately
1 cup julienned yellow onion
2 cloves garlic, shaved
½ sprig rosemary
½ teaspoon kosher salt

Roasted Delicata:
2 delicata squash, split lengthwise, seeds and membranes removed
Olive oil 
Kosher salt

Confit Garlic:
1 head garlic, cleaned 
Olive oil

To Assemble and Serve:
Semolina flour
Spinach
8 ounces shredded mozzarella
Grated parmesan
Shaved red onion
Crumbled goat cheese

METHOD

For the Pizza Dough:
In a mixing bowl, combine olive oil, yeast, and 1½ liters cold water until yeast has dissolved. Slowly incorporate flour and knead until flour is combined. Cover bowl with a damp towel and let sit 10 minutes at room temperature. Knead 10 minutes, then let rest, uncovered, 10 minutes. Add salt and knead additional 5 minutes. Cover and let rest 5 minutes. Knead 5 minutes, then cover and let proof 4 hours, or until dough has doubled in size. Once proofed, portion dough into 760-gram balls. Place on a baking sheet and let proof until the dough has doubled again in size. Cover and refrigerate.

For the Parmesan Sauce:
In a saucepan over high heat, scald milk. Set aside. In a separate saucepan, melt butter. Add flour and whisk until well combined. Slowly incorporate mixture into the warmed milk. Return to pan to medium-high heat and whisk constantly until mixture has thickened enough to coat the back of a spoon. Season with salt and pepper, then fold in cheese. Reduce heat and keep warm.

For the Braised Greens:
Bring a pot of salted water to a boil. Blanch kale and chard stems, then finely chop and set aside. In a sauté pan over medium heat, add onion, garlic, and rosemary. Sweat until alliums are soft and translucent. Add chard and kale leaves, then cover with a cartouche and stir often until the greens have cooked down. Remove cartouche and cook until liquid has evaporated. Season with salt and set aside.

For the Roasted Delicata:
Heat oven to 425°F. On a sheet tray, cut squash into 1-centimeter strips. Toss with olive oil and salt. Roast until tender. Let cool.

For the Confit Garlic:
In a small saucepan over medium heat, add garlic and enough oil to submerge. Cook 10 minutes, or until cloves are tender, stirring often. Transfer garlic and oil to an airtight container. Reserve.

To Assemble and Serve:
Heat oven to 550°F. Place 1 Pizza Dough ball on a semolina floured work surface. Press into desired shape, then transfer to a floured pizza peel. Top with 4 ounces Parmesan Sauce followed by a generous amount of spinach, Braised Greens, parmesan, mozzarella, Confit Garlic, Roasted Delicata, red onion, and goat cheese. Bake 7 minutes. Rotate, then bake additional 4 minutes, or until crust is golden brown. Brush crust with reserved Confit Garlic oil.

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