Slice

Top This: Vesuviana Pizza (à la Adrienne's Pizzabar)

The Vesuviana at Adrienne's Pizzabar, Nick Angelis' lively restaurant in New York's Financial District, delivers an impressive composition of flavors. Spicy pepperoncini comes together with briny olives and salty anchovies to create a savory complexity unmatched by most pizza toppings. Although this pie should be avoided by sodium sensitive pizza lovers, one bite of this baby and we wanted more. Lucky for us, Adrienne's Executive Chef Francisco Martinez demonstrated how to make the Vesuviana step-by-step.

What You'll Need (for one pizza)

*Francisco omitted capers when he made the Vesuviana with us. The pie is classically made with capers, which he adds at the same time as the olives and pepperoncini. Your choice whether to add them or leave them out.

Printed from http://slice.seriouseats.com/archives/2011/06/top-this-vesuviana-pizza-a-la-adriennes-pizzabar.html

© Serious Eats