The Frankie P Pizza

Mozzarella, Lemon Ricotta, Charred Onions, Garlic Oil, Sesame Seeds

Chef Scottie Rivera of Scottie’s Pizza Parlor | Portland, OR

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Adapted by StarChefs | june 2023

INGREDIENTS

Dough:
Yield: Two 12-inch pizzas
320 grams all-purpose flour
50 grams sourdough starter 
17 grams olive oil
12 grams kosher salt

Charred Onions:
Yield: 1 cup
1 red onion, sliced into ¼-inch slices
Olive oil
Kosher salt

Garlic Oil:
Yield: 1½ cups
20 grams garlic cloves
1½ cups extra virgin olive oil

Lemon Ricotta:
Yield: 1 cup
1 cup whole milk ricotta
Zest of ¼ lemon
1 teaspoon salt

To Assemble and Serve:
Yield: 1 pizza
Olive oil
Sesame seeds
¼ cup fresh mozzarella, torn into ½-inch pieces
¼ cup shredded low moisture mozzarella
Ground black pepper
Finely chopped parsley

METHOD

For the Dough:
In a large mixing bowl, add flours, starter, oil, and 1 cup water. Using gloved hands, mix 3 minutes, or until just combined. Let rest 15 minutes. Add salt and knead additional 5 minutes, or until dough becomes smooth, springy, and tacky. Let sit additional 30 minutes. Weigh dough and divide into 2 equal portions. Shape each portion into a ball and wrap tightly in plastic wrap. Let sit 45 minutes. Once proofed, refrigerate at least 1 day (or up to 3 days). 

For the Charred Onions:
Heat oven to 500ºF. In a mixing bowl, toss onions with oil and salt. Transfer to a sheet tray and roast 10 minutes, or until onions have begun to char. Set aside.

For the Garlic Oil:
In a food processor, finely chop garlic. While the machine is running, slowly stream in oil. Strain, transfer to a squeeze bottle, and reserve.

For the Lemon Ricotta:
In a mixing bowl, combine all ingredients. Taste and adjust seasoning as needed. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
Heat oven to 500°F. On a work surface, roll 1 ball Dough into a 12-inch circle. Lightly brush the inner part of the dough with oil, then sprinkle edges generously with sesame seeds. Randomly place mozzarella around the dough followed by 8 teaspoon-sized dollops of Lemon Ricotta. Top with a small handful of Charred Onions, a sprinkle of black pepper, and a drizzle of Garlic Oil. Bake pizza 5 to 7 minutes, or until crust is golden brown. Sprinkle liberally with parsley.

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