热披萨之夏

2 CUPS BROCCOLINI, CHOPPED 1 CUP MAITAKE MUSHROOMS, CUT INTO PIECES ¾ CUP CREMINI MUSHROOMS, THINLY SLICED 1 TBSP OLIVE OIL ½ CUP HEAVY CREAM 1 CUP PLUS ⅓ CUP LOOSELY PACKED GRATED PARMESAN ½ TBSP SHERRY VINEGAR 1 (13-OZ) DOUGH BALL, AT ROOM TEMP 1 LARGE GARLIC CLOVE, THINLY SLICED 2 TBSP FINELY CHOPPED CHIVES ZEST FROM ½ LEMON ERIC BOST IS FEELING THE HEAT. It’s dinner service at Wildland, the expansive restaurant he co-owns in Carlsbad, California. His wood-fired oven—its furnace-like temps can reach upwards of 900°F—is blasting out pizzas topped with maitake mushrooms, Broccolini, and arugula pistachio pesto. “It’s giving people something they already know, but in a surprising way,” he says. …