If you want something creative and colorful to make on your next pizza night, try this veggie-forward French- and Italian- inspired offering from French chef Thierry Graffagnino. As a three-time Pizza World Cup champion and passionate pizza instructor for more than 45 years, he combined typical ingredients from both countries—mushrooms for France, artichokes and mozzarella for Italy—and topped them with bright, edible flowers. While Thierry has been in the pizza game for several years and honors traditional ingredients and methods, he’s passionate about innovation; with one of his more recent roles being a coach and recipe developer for Pazzi, a restaurant in Paris that utilizes robots to prepare super fast and affordable pizzas. 

Luckily no robots are required for this recipe, but you will need to get a decent head-start because the dough must rest for 48 hours in the refrigerator. This longer proofing time guarantees complex flavor, a mouthwatering aroma, and best of all, airy pizza dough for a pie that will (almost) be too beautiful to eat.