[Photographs: Kelly Bone]

Chef Jason Neroni is no stranger to culinary coverage. His Manhattan departure was lamented by fans of Brooklyn's Porchetta and Manhattan's 10 Downing Food & Wine, where he left an impeccable mark on the New York City dining scene. But, after stints in Portland, Oregon, and San Diego, Neroni nested in the kitchen of Los Angeles' Osteria la Buca with his house-cured pickles, meat, and homemade pastas in tow. But beyond this, he brought a passion for pizza and a crust fostered under the influence of the Acme Bread Company.

Paired with the sausage, his homemade bread and butter–style pickled jalapeños make this a truly outstanding pizza. Unlike the questionable zucchini pickles on Osteria la Buca's burger, these pickles steal the show.

What You'll Need (for one pizza)

• 8 oz of Neapolitan-style dough
• Sea salt
• Olive oil
• Ground fennel seed
• Fresh rosemary leaves
• Homemade ricotta
• Garlic paste
• 1/4 pound fennel sausage

Pickled Jalapeños*:

• 1 pound of fresh jalapeños
• 2 cups sugar
• 2 cups white vinegar
• 2 tablespoons salt
• 1 tablespoons mustard seed
• 1 teaspoon turmeric
• 1 teaspoon celery seeds

* Note: there will be leftovers. You can also substitute with jarred pickled jalapeños.

Osteria la Buca

5210 Melrose Avenue, Los Angeles CA 90038 (map)
323-462-1900; osterialabuca.com