Ingredients (23)
Pickled Cherry Pepper and Jalapeños:
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white distilled vinegar 1 cup
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water 1 cup
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granulated sugar ¼ cup
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Kosher salt 2 tbsp
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cherry peppers (tops removed) 1 lb
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jalapeños (tops removed, thinly sliced) ½ lb
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black peppercorns 1 tsp
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small bay leaves 2
Caramelized Onions:
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olive oil 2 tbsp
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large yellow onion (peeled, thinly sliced) 1
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Kosher salt and freshly ground black pepper (to taste)
Broccoli Rabe:
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broccoli rabe (ends trimmed, chopped) ½ lb
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olive oil 1 tbsp
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garlic (peeled, thinly sliced) 1 clove
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red chili flakes
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Kosher salt and freshly ground black pepper (to taste)
White Pizza:
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all-purpose flour (for dusting)
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store-bought pizza dough (room temperature) 1 ball
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fresh ricotta 1 cup
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olive oil 1 tbsp
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fresh mozzarella cheese (thinly sliced into rounds) 1 cup
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Kosher salt and freshly ground black pepper (to taste)
Steps (7)
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1For the Pickled Cherry Peppers and Jalapeños:
In a small saucepan over medium-high heat, whisk together the white distilled vinegar, water, sugar and salt. Bring to a boil and allow to cook until the sugar has dissolved, about 3–4 minutes. Remove from heat. -
2In a 4-cup mason jar, or equally-sized container, add the cherry peppers, jalapeño slices, black peppercorns and bay leaves. Pour the liquid into the mason jar, on top of the peppers and allow to cool to room temperature. When cooled completely, cover and refrigerate overnight.
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3For the Caramelized Onions:
In a medium sauté pan over medium heat, warm the olive oil. Add the onions, season with salt, and cook, stirring occasionally, until a deep golden-brown color, about 25–30 minutes. Remove from heat and set aside until ready to use. -
4For the Broccoli Rabe:
In a medium sauté pan over medium-high heat, warm the olive oil. Add the garlic and broccoli rabe. Season with salt, pepper and a pinch of chili flake. Cook, tossing occasionally, until broccoli rabe is very tender, about 8–10 minutes. Remove from heat and set aside until ready to use. -
5For the White Pizza:
Preheat the oven to 425°F and place a pizza stone in the oven to heat up. -
6On a lightly floured work surface, pat pizza dough out into a 12-inch round. Remove the dough round to a pizza peel and slide onto the pizza stone inside the oven. Allow to par-bake for 6–8 minutes or until slightly puffed. Remove and allow to cool completely.
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7In a medium bowl, stir together ricotta and olive oil and season with salt and pepper to taste. Spread the seasoned ricotta onto the bottom of the pizza. Top with mozzarella slices, caramelized onions, broccoli rabe and desired amount of pickled cherry peppers and jalapenos. Using the pizza peel, return the pizza to the oven and bake until the cheese has melted and the crust is golden brown and crunchy, about 8–10 minutes. Remove and allow to cool slightly. Slice into wedges and dip slices into Hidden Valley® Southwest Chipotle Ranch!
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