Long-Cooked Broccoli, Caciocavallo, and Peperoncino

• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 3 ounces caciocavallo, grated
• 1 ounce low-moisture mozzarella, cut into 1/2-inch cubes
• 4 ounces Long-cooked Broccoli (page 259)
• 1/4 teaspoon red pepper flakes

1. Prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
2. Brush the rim of the dough with the olive oil and season the entire surface with salt.
3. Scatter the caciocavallo and mozzarella over the pizza, leaving a 1-inch rim without any topping.
4. Tear the broccoli into 2-inch pieces, keeping the florets intact as much as possible, and lay the pieces on the cheese.
5. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
6. Remove the pizza from the oven, sprinkle the red pepper flakes over the surface, cut it into quarters, and serve.
7. Aglianico Del Vulture (Basilicata)

nancys, extravirgin olive oil, kosher salt, caciocavallo, mozzarella, broccoli, red pepper

Taken from www.epicurious.com/recipes/food/views/long-cooked-broccoli-caciocavallo-and-peperoncino-393661 (may not work)