reserve the liquid), and stir to combine. Add the basil and some finishing oil; taste it to make sure it’s delicious. Sprinkle in a few drops of the pickling liquid or a bit more oil if needed; reserve.
FOR THE BLOSSOMS
1 Wiggle your finger into the blossom down to the base, where the flower meets the stem, and carefully break off and remove the stamen (be gentle—you don’t want to rip through the blossom while doing this). Repeat with all the blossoms.
2 In a medium bowl, combine the ricotta, Parmigiano, and parsley and season with salt—taste and reseason if needed. Put the ricotta mix into a pastry bag, carefully insert the tip of the bag into the flower, and fill; then gently close your hand around the flower to secure it. Place the stuffed blossom on a baking sheet and repeat with the remaining flowers.
3 Pour peanut oil into a large saucepan over medium-high heat; the oil should come 1½ to 2 inches up the sides of the pan. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. To see if the oil is hot enough, drop a bit of flour into it. If it sizzles, you’re good to go. If the oil begins to smoke, it’s too hot, so reduce the heat.
4 Combine the flour and wine in a large bowl to make a very loose batter. Start with ¾ cup of wine and add more if needed.
5 Working in batches, dip each blossom in the batter to coat it and then gently put each blossom in the oil, being careful not to over-crowd the pan. Let the blossoms cook for 1 to 2 minutes, then turn them over; the blossoms are done when they’re still light in color but nice and crispy on the outside. Remove the flowers from the oil with a slotted spoon or fish spatula, put them on the paper towels, and immediately sprinkle with salt.
6 Divide the reserved panzanella between serving plates and top each with two crispy blossoms.
Flower power!
MAKES: 6 • TIME: ABOUT 1½ HOURS, MOSTLY UNATTENDED
I love the charred flavor of grilled pizza. You can top it with anything, of course, but this version is one of my favorites. It’s crispy and crunchy, kind of like a grilled cracker. Whenever I eat pizza I always give it a sprinkey-dink of crushed red pepper—it’s just better with a little kick! That’s why I make this infused oil for my pizzetta. It’s an amazing way to get a big flavor bump, and while I love this chili oil on pizza, it’s great on lots and lots of things.
MISE EN PLACE
FOR THE CHILI OIL
5 to 6 Fresno chili peppers, roughly chopped
1½ cups extra virgin olive oil
FOR THE DOUGH
1½ teaspoons active dry yeast
½ teaspoon sugar
1½ cups all-purpose flour, plus more as needed
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil, plus more for the bowl and grill
FOR THE PIZZA TOPPING
Extra virgin olive oil
½ pound sweet Italian sausage, casings removed
1 pound stracchino or other mild, creamy cheese, such as ricotta, Taleggio, or Fontina, at room temperature
1 bunch of arugula, trimmed
FOR THE CHILI OIL
Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you’re ready to make the pizzas. This can be done WAY in advance.
FOR THE DOUGH
1 While the oil steeps (look at you—multitasking!), combine the yeast, sugar, and ½ cup warm (NOT HOT!) water in a small bowl. Stir to combine and let sit for 10 to 15 minutes until foamy and yeasty-smelling.
2 Combine the flour and salt in a large mixing bowl; make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, stir until the flour and liquids are well combined. Turn the dough out onto a well-floured, clean work surface and knead until smooth and elastic, 6 to 7 minutes. Lightly coat the mixing bowl with olive oil, return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until the dough has doubled in size, about 1 hour.
3
FOR THE BLOSSOMS
1 Wiggle your finger into the blossom down to the base, where the flower meets the stem, and carefully break off and remove the stamen (be gentle—you don’t want to rip through the blossom while doing this). Repeat with all the blossoms.
2 In a medium bowl, combine the ricotta, Parmigiano, and parsley and season with salt—taste and reseason if needed. Put the ricotta mix into a pastry bag, carefully insert the tip of the bag into the flower, and fill; then gently close your hand around the flower to secure it. Place the stuffed blossom on a baking sheet and repeat with the remaining flowers.
3 Pour peanut oil into a large saucepan over medium-high heat; the oil should come 1½ to 2 inches up the sides of the pan. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. To see if the oil is hot enough, drop a bit of flour into it. If it sizzles, you’re good to go. If the oil begins to smoke, it’s too hot, so reduce the heat.
4 Combine the flour and wine in a large bowl to make a very loose batter. Start with ¾ cup of wine and add more if needed.
5 Working in batches, dip each blossom in the batter to coat it and then gently put each blossom in the oil, being careful not to over-crowd the pan. Let the blossoms cook for 1 to 2 minutes, then turn them over; the blossoms are done when they’re still light in color but nice and crispy on the outside. Remove the flowers from the oil with a slotted spoon or fish spatula, put them on the paper towels, and immediately sprinkle with salt.
6 Divide the reserved panzanella between serving plates and top each with two crispy blossoms.
Flower power!
MAKES: 6 • TIME: ABOUT 1½ HOURS, MOSTLY UNATTENDED
I love the charred flavor of grilled pizza. You can top it with anything, of course, but this version is one of my favorites. It’s crispy and crunchy, kind of like a grilled cracker. Whenever I eat pizza I always give it a sprinkey-dink of crushed red pepper—it’s just better with a little kick! That’s why I make this infused oil for my pizzetta. It’s an amazing way to get a big flavor bump, and while I love this chili oil on pizza, it’s great on lots and lots of things.
MISE EN PLACE
FOR THE CHILI OIL
5 to 6 Fresno chili peppers, roughly chopped
1½ cups extra virgin olive oil
FOR THE DOUGH
1½ teaspoons active dry yeast
½ teaspoon sugar
1½ cups all-purpose flour, plus more as needed
½ teaspoon kosher salt
2 tablespoons extra virgin olive oil, plus more for the bowl and grill
FOR THE PIZZA TOPPING
Extra virgin olive oil
½ pound sweet Italian sausage, casings removed
1 pound stracchino or other mild, creamy cheese, such as ricotta, Taleggio, or Fontina, at room temperature
1 bunch of arugula, trimmed
FOR THE CHILI OIL
Bring the chilies and oil to a simmer in a small saucepan; remove from the heat and let the peppers steep in the oil for at least an hour or until the dough has risen and you’re ready to make the pizzas. This can be done WAY in advance.
FOR THE DOUGH
1 While the oil steeps (look at you—multitasking!), combine the yeast, sugar, and ½ cup warm (NOT HOT!) water in a small bowl. Stir to combine and let sit for 10 to 15 minutes until foamy and yeasty-smelling.
2 Combine the flour and salt in a large mixing bowl; make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, stir until the flour and liquids are well combined. Turn the dough out onto a well-floured, clean work surface and knead until smooth and elastic, 6 to 7 minutes. Lightly coat the mixing bowl with olive oil, return the dough to the bowl, cover with plastic wrap, and let rise in a warm place until the dough has doubled in size, about 1 hour.
3
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