RECIPES | PIZZA | SUMMER VEGGIE PIZZA

SUMMER VEGGIE PIZZA

This summertime twist on a classic artisan cheese pie brings earthy and herbaceous vegetal notes to balance the tangy tomato sauce and soft Brie cheese!

PREP

5 Min.

BAKE

1.5 Min.

YIELD

Serves 1

PREP

5 Min.

BAKE

1.5 Min.

YIELD

Serves 1

INSTRUCTIONS

This recipe requires you to prep your dough 1-2 days in advance to baking. See our Artisan dough recipe for details on how to make the right dough at home!

Dice the green asparagus stalks, and slice the red onion, red cabbage, and Brie cheese.
Stretch the dough ball out by hand and place on a wood peel. Prep the wood peel with a dash of flour to prevent the dough from sticking to the peel.
Spread a ladle of San Marzano tomato sauce across the pizza. Place the prepped Brie cheese first, followed by the asparagus and red onion.
Top with shredded Parmigiano Reggiano cheese and extra virgin olive oil to finish.
Ensure the oven floor is between 750-800ºF. Place the prepared pizza in the oven using the wooden peel. Bake for approximately 90 seconds, turning the pizza as needed with the turning peel to ensure an even bake.
When the appropriate leoparding is visible on the crust, pull the pizza from the oven and place it on a wood peel to dress.
Top with fresh red cabbage and more Parmigiano Reggiano cheese.
Slice and serve!

INGREDIENTS

Artisan Dough Ball (approx. 9.5 oz)
(see Artisan dough recipe)
Green Asparagus stalks, diced (approx. 5-6)
Red Onion, sliced (as desired)
Red Cabbage, sliced (as desired)
Brie Cheese (3 oz)
California or Italian Tomato Sauce (approx. ⅓ of a cup)
Small Block of Parmigiano Reggiano
Extra Virgin Olive Oil

ARTISAN
PIZZA DOUGH

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ARTISAN
PIZZA DOUGH

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OVEN IN RECIPE

ETNA

STARTING AT $7,500.00

Inspired by the bountiful force and agriculture of the Etna volcano that dominates the island of Sicily. The Etna oven is a hand-built Italian hearth-style brick oven designed for interior and exterior residential use. It features a tiled or stucco finish to the dome with a steel semicircle arch opening allowing access to the hearth.

Available Fuel Options —
Wood | Gas | Dual

Available Fuel Options — Wood | Gas | Dual

CUSTOMIZE & PURCHASE

SUMMER VEGGIE PIZZA

This summertime twist on a classic artisan cheese pie brings earthy and herbaceous vegetal notes to balance the tangy tomato sauce and soft Brie cheese!

PREP: 5 Min.

BAKE: 1.5 Min

YIELD: Serves 1

INGREDIENTS

Artisan Dough Ball (approx. 9.5 oz) (see Artisan dough recipe)
Green Asparagus stalks, diced (approx. 5-6)
Red Onion, sliced (as desired)
Red Cabbage, sliced (as desired)
Brie Cheese (3 oz)
California or Italian Tomato Sauce (approx. ⅓ of a cup)
Small Block of Parmigiano Reggiano
Extra Virgin Olive Oil

INSTRUCTIONS

This recipe requires you to prep your dough 1-2 days in advance to baking. See our Artisan dough recipe for details on how to make the right dough at home!

Dice the green asparagus stalks, and slice the red onion, red cabbage, and Brie cheese.
Stretch the dough ball out by hand and place on a wood peel. Prep the wood peel with a dash of flour to prevent the dough from sticking to the peel.
Spread a ladle of San Marzano tomato sauce across the pizza. Place the prepped Brie cheese first, followed by the asparagus and red onion.
Top with shredded Parmigiano Reggiano cheese and extra virgin olive oil to finish.
Ensure the oven floor is between 750-800ºF. Place the prepared pizza in the oven using the wooden peel. Bake for approximately 90 seconds, turning the pizza as needed with the turning peel to ensure an even bake.
When the appropriate leoparding is visible on the crust, pull the pizza from the oven and place it on a wood peel to dress.
Top with fresh red cabbage and more Parmigiano Reggiano cheese.
Slice and serve!