Top This

Learn how to work a new topping onto your pies.

Top This: Arugula and Prosciutto (à la Pizzanista)

Slideshow SLIDESHOW: Top This: Arugula and Prosciutto (à la Pizzanista)

[Photographs: Kelly Bone]

It looks like a New York style pizza. But it only takes one bite to realize this is so so much more. It's sourdough! In between gigs at Pizzeria Ortica and Sotto, Chef Steve Samson made a pit stop at Pizzanista to develop the dough and sauce recipes. Pizzanista's pies begins with an extra tangy 200-year old sourdough culture from Ischia and a hand-milled uncooked tomato sauce.

Owners Price Latimer Agah and Salman Agah gutted 10 years worth of dust and grease from a vacant, hole-in-the-wall Chinese restaurant and brought this isolated corner of Downtown Los Angeles' Arts District exactly what it craved: a solid slice of pizza. Their pizza is fantastic plain, but made even better when adorned with lemon dressed arugula, ribbons of earthy salt-cured prosciutto, and flecks of Grana Padano.

Even if you're not a home pizzaiolo, you can still make this Top This! Just start with a pie from your favorite local pizzeria.

What You'll Need

  • 1 portion of sourdough (such as dbcurrie's )
  • Tomato sauce
  • Mozzarella
  • Arugula
  • Prosciutto
  • Lemon
  • Extra virgin olive oil
  • Grana Padano
Pizzanista

2019 E 7th St Los Angeles, CA 90021 (map)
213-627-1430; pizzanista.com

About the author: After nearly a decade in Brooklyn, Kelly Bone landed back in Los Angeles where she writes The Vegetarian Foodie. She spends the rest of her time designing office cubicles... you might be sitting in one right now! Follow her on Twitter at @TheVegFoodie

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