Celebrate Pizza Month With 5 Delish Recipes From Netflix Chef Gabriele Bertaccini


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Guanciale, Rapini, Four Onions, Asiago Cheese, Confit Garlic

 1 pizza dough, refrigerated for at least 8 hours
 Unbleached bread flour or semolina, for dusting
 1 oz fresh mozzarella, torn into cubes
 1 oz grated Asiago cheese
 6 tbsp crushed tomato sauce, with an added glug of extra virgin olive oil
 4 tbsp of rendered Italian guanciale or pancetta – save the fat!
 1 tbsp of confit garlic (see separate recipe) OR you can use fresh garlic thinly sliced
 1 cup of sautéed and cooked down broccoli rabe/rapini
 1/2 cup of mixed thinly sliced onions (yellow, shallots and leeks)

Step 1 

Put a pizza stone in the oven and preheat the oven to 500°, allowing at least 30 minutes for the stone to preheat.

Step 2 

Work with one piece of dough at a time: On a floured surface, roll or stretch the dough out to a 12-inch round. Transfer the dough to a floured pizza peel. Spoon the tomato sauce evenly over the pizza, using the back of the spoon to spread the sauce, starting from the center and stopping about 3/4-inch from the edges (with a hand-crushed tomato sauce, the consistency of the sauce over the pizza’s surface will be uneven). Sprinkle the Parmigiano, if using, over the sauce. Let the spots where the tomato sauce is thinner guide you as to the placement of the mozzarella and Asiago cheese. At this stage, dot the pizza with guanciale or pancetta, a few cloves of garlic confit and a light amount of sautéed rapini. Then give it a very light drizzle of the fat from the cooking of the guanciale or pancetta.

Step 3 

Slide the pizza onto the stone and bake for about 8 minutes, until lightly golden and bubbling or until the crust is crisp and golden brown. Remove the pizza with the peel and immediately add a little dust of Parmigiano Reggiano. The heat of the pizza will wilt the leaves slightly and release their heady fragrance. Enjoy immediately!

For the tomato sauce: 

Empty the can of tomatoes, with their juice, into a large bowl. Add the olive oil with the basil and salt (if using). Then, using your hands, crush the tomatoes. Let sit for about an hour for the flavors to combine. Refrigerate extra sauce in an airtight container for a few days or freeze for several months.

GARLIC CONFIT 

 3 heads of garlic, cloves peeled
 1 1/2 cup (or more) olive oil

Preheat oven to 250°. Place garlic and oil in a small saucepan (add more oil if cloves aren’t submerged). Cover and bake until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill.



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