Rachael's Pizza Party Menu

Preheat pizza stones on rack in center at 550˚F for 1 hour. 

Place ¼ dough on floured surface, flip to coat, then roll out to a 10- to 12-inch round. Carefully wrap the dough over the rolling pin, then place rolled out dough on floured pizza peel.

For The Rachael: Top the dough with a thin layer of sauce. Add most of the cheese, then arrange hot peppers, sweet peppers and onions on top. Sprinkle with a little more cheese. Bake on hot pizza stone in oven to crisp, brown and bubbly.

For The John: Top the dough with a thin layer of sauce. Arrange the hot soppressata on top, then some smoked mozzarella and more soppressata. Sprinkle with pecorino cheese (Rach & John's go-to is Locatelli) and an extra sprinkle of smoked mozzarella. Bake on hot pizza stone in oven to crisp, brown and bubbly. Top with basil and red chili flakes, drizzle with olive oil and serve.

For Zucchini & Ramp Pizza: Sauté the whites of ramps in olive oil with salt. Mix ricotta with ramps, pecorino, and, if using, a sprinkle of ground fennel. Top pizza dough with ramp ricotta, then spread gently and evenly. Top with zucchini flowers in a big sun pattern or very thinly sliced baby zucchini sliced on a mandolin or by hand. Scatter mozzarella on top along with ramp greens, more mozzarella and a few more flowers, and then sprinkle with pecorino cheese. Bake to crisp and brown and bubbly. Top with chili flakes and a drizzle of honey to serve. 

For Potato & Garlic Pizza: Parboil 5 baby potatoes for 5 minutes, then drain, cool and very thinly slice. In a pot, combine olive oil with garlic over low heat and simmer until garlic turns to mush, then add sage. Slather dough gently with garlic paste and top with a thin layer of potatoes. Top potatoes with fontina, then sprinkle with parm. Roast to bubbly and brown, top with truffle oil, if using, and torn sage leaves.