• 10–14 oz. Broccolini
  • 2 large  Garlic cloves, thinly sliced
  • 1 tbsp.  Olive oil
  • 12–14 oz. Pizza dough (Makes one 12-inch round pie)
  • ¾ cup White or Béchamel sauce
  • ¾ cup Galbani Premio Mozzarella, shredded
  • 1 tsp Dried oregano
  • 1 Medium black truffle, shaved
  • 1 tsp Red pepper flakes
  • 1 tbsp Chili oil for drizzling
  • Flour for dusting
  • Kosher salt and freshly ground pepper


  1. Make sure pizza oven is at desired cooking temperature.
  2. Steam or blanch broccolini for two minutes and shock in ice water.
  3. Slice garlic thinly with a mandoline slicer, and fry in medium pan over medium high heat in a tbsp. of olive oil. When it browns remove and place on paper towel, set aside as garnish.
  4. Stretch out dough, lightly dust pizza peel with flour—place dough on peel and build your pizza.
  5. Spread white sauce evenly over dough, leaving half inch border all the way around the outside.
  6. Arrange shredded Mozzarella evenly over sauce.
  7. Garnish with broccolini evenly over pizza.
  8. Season pie with pinch of kosher salt and freshly ground pepper.
  9. Bake accordingly, depending on your pizza oven, rotating once or twice to ensure even cooking. When the cheese is melted, and the broccolini has nice char, remove from oven.
  10. Dress with oregano, garlic slices, black truffle shavings, and red pepper flakes. Drizzle with chili oil to finish.

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