(my friday pizza bake is threaded so that you can mute it)

inspired by the "Bitter & Smokey” I had for lunch at Tony’s Napoletana yesterday, but too lazy to go buy ricotta or pancetta or broccoli rabe, I did the thing every online recipe commenter does and subbed the heck out of it with what I had on hand, but this time it turned out delicious, even with the left over frozen dough from a month ago that I used

I pre-cooked the broccoli in a carbon steel pan in the pizza oven, as one does

A screen grab of the menu from Tony’s NapoletanaBITTER & SMOKYbroccoli rabe,smoked pancetta,smoked mozzarella,lemon, ricotta,crushed red pepper$34

Photograph of the pizza before baking, topped with smoked provolone, mozz, red pepper flakes, grilled broccoli, and olive oil, on a bamboo peel resting on a stainless steel tabletop under an Ooni Koda 16 gas pizza oven. The flames of the oven are visible at the top of the photo as high as they get, and the oven is about 1000 degrees, the stone in the 800-900s, Fahrenheit.

macro photograph of the pizza from inches above looking from one crust to the other, plated and sliced into quarters; the cheese has bubbled and browned in spots, the broccoli is charred a bit, and there’s a lemon wedge in the center, and the crust is browned with leopard spots