Confession, up front: this pizza is labour intensive, but worth it. Creamed spinach—the kind you would order on the side of your steak at Peter Luger—along with pools of fresh mozzarella form the base of this knock-out pie, lending it a subtle, sublimely spinachy flavor. And it doesn't stop there. At Nonna's LES, they top the spinach slice with a ricotta-stuffed roasted artichokes, draped with roasted red peppers. Word to the wise: you're going to need a fork for this cheesy behemoth.
What You'll Need (for one pizza)
- 1 dough portion (See Kenji's Easy No-Roll, No-Stretch Sicilian-Style Square Pizza Dough Recipe to learn how to make dough à la nonna)
- Fresh mozzarella, chopped or ripped into small pieces
- Grated mozzarella
- Grated Parmesan cheese
- Heavy cream
- Garlic, minced
- Onion, minced
- Long-stemmed artichokes, marinated in oil and herbs
- Seasoned breadcrumbs*
- Roasted red pepper, marinated in oil and basil, cut into strips
- Extra Virgin Olive Oil
*At Nonna's LES, they season their housemade breadcrumbs with minced garlic, grated Parmesan, and a secret blend of herbs. When it comes to seasoning your breadcrumbs, Nonna's manager Steven Yadlosky says, "Get creative."
Nonna's LES Pizzeria
105 Clinton Street New York, NY 10002
About the author: Originally from Los Angeles, Erin Mosbaugh writes Je Blague, where she captures her food adventures in NYC and beyond. Erin also writes dining and nightlife features for Robb Report's New York City.