Yield: Makes two 10- to 11-inch pizzas
Charring broccolini on the grill gives it a sweetness that complements the cheese and the hot chiles. A little heavy cream adds moisture and keeps the heat in check.
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In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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