Winter Citrus Roman Style Pizza

Leek, Sicilian Pistachio Cream Cheese, Radicchio, Cured Pepperoncini

Chef Andrea Solimeo of Pizza Gemelle | Nantucket, MA

Adapted by StarChefs | March 2021

INGREDIENTS:

Leeks:
1 leek
Butter
Vegetable stock, or water
Salt, to taste
Pepper, to taste

Roasted Winter Citrus:
1 Meyer lemon
1 blood orange
1 grapefruit
1 cara cara orange
2 kumquats

Sicilian Pistachio Cream Cheese:
50 grams pistacchio di bronte paste
500 grams Smithfield pourable cream cheese
Salt, to taste
Pepper, to taste

Assembly:
1 radicchio tardivo
1 Roman style pizza dough ball
Black pepper, to taste
Parmigiano reggiano, grated
Fresh parsley, to taste
Olio santo
Cured pepperoncini

METHOD:

For the Leeks:
Cut the bottom of the leek into ¼ inch rounds until you get to the green, rinse well under running water to remove any dirt. Cook the leek low and slow in with a little knob of butter, salt and pepper, and a splash of vegetable stock or water - until the leeks have basically melted, it should be spreadable but not wet. Let it cool, this will be the base for your pizza.

For the Roasted Winter Citrus:
Slice the Meyer lemon on a slicer on the 2.5 setting, lay out on a sheet tray, do the same with kumquats - just not on a slicer. Roast at 250 F with a little olive oil and salt and pepper. Segment the rest of the citrus fruits, drain the juices and cook using the same method for about 45 minutes - we want to remove moisture but maintain flavor.

For the Sicilian Pistachio Cream Cheese:
Put the cream cheese in a kitchen aid mixer and whip with the whisk attachment for 2 minutes at medium low. Add your pistachio paste and continue whipping on medium to medium high until a semi firm and homogeneous consistency is reached. Let the mixture cool, then season with a little salt and pepper and put in a piping bag.

To Assemble and Serve:
Cut the radicchio into spears. Stretch the pizza dough and spread melted leeks on as the base of the pie. Add fresh black pepper, parmigiano and parsley. Cook at 690 F for 2 ½ minutes. Let it cool for a minute on a rack. Add your roasted Meyer and kumquat cross sections on the bottom, arranged so it almost covers the leek sauce - flash in the oven for another 60 seconds to set the crust and get a little char on the lemon. Gently toss your segments, parsley, and radicchio spears with a little bit of olive oil, arrange on the pizza. Pipe dollops of the pistachio cream cheese pretty evenly so there are a couple dollops per slice. Finish with olio santo and a few pieces of the cured pepperoncini.

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