Luca Varuni’s Sun in My Plate Pizza
Luca Varuni

Luca Varuni

Luca Varuni’s Sun in My Plate Pizza

“The inspiration behind this pizza was utilizing the freshest, seasonal veggies as toppings. I’d recommend visiting your local farmers market to source your veggies for this pie.” – Chef Luca Varuni, Owner of Varuni Napoli
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

25 mins total time

10 mins active time


Makes 1 pizza



  • flour icon

    for dusting

  • pizza dough ball icon
    1 pizza dough ball

    (see Luca Varuni’s Neapolitan-Inspired Pizza Dough recipe)

For the peppers

  • olive oil icon
    1 tbsp olive oil
  • clove garlic icon
    1 clove garlic


  • shishito pepper icon
    3½ oz shishito peppers
  • cherry tomato icon
    4 cherry tomatoes


  • pinch of salt icon
    Pinch of salt


  • zucchini blossom flower icon
    5 zucchini blossom flowers


  • ricotta cheese icon
    2 oz ricotta cheese
  • buffalo mozzarella icon
    1½ oz buffalo mozzarella

    cut julienne style

  • cherry tomato icon
    2 oz cherry tomatoes


  • freshly cracked black pepper icon
    Freshly cracked black pepper

    to taste

  • pecorino romano icon
    1 oz pecorino romano

    finely grated

  • extra-virgin olive oil icon
    Extra-virgin olive oil

    to serve


  • 1Prepare the shishito peppers by sauteing for a few minutes with olive oil, garlic, the halved cherry tomatoes and salt.
  • 2Preheat the Smart Oven® Pizzaiolo by selecting the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 2 minutes on the Timer dial. This can take up to 20 minutes.
  • 3Once the oven has preheated, lightly toss the dough ball in flour. Stretch the dough and place on the floured peel.
    Tip: The top of the rested dough becomes the bottom of the pizza
  • 4Add the zucchini blossom flowers. Add a little touch of ricotta on top of the flowers. (This will prevent them from burning, since they are very delicate). Add the buffalo mozzarella, cherry tomatoes and shishito peppers. Season with fresh black pepper and sprinkle with pecorino romano.
    Tip: For extra flavor, you can also add the cooked tomatoes to your pizza.
  • 5Cook for 2 minutes, turning the pizza after 1 minute. Be sure to turn the pizza quickly so as not to lose any heat.
  • 6Serve the pizza drizzled with extra-virgin olive oil.
Main course

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