A Hamburger Today
Top This: The Polish (à la L'Asso EV)
To create The Polish pizza at L'Asso, owner Robert Benenvenga drew inspiration from the surrounding Polish delicatessens in Manhattan's East Village. He sourced smoked kielbasa, or Polish sausage, from Polish G.I. Delicatessen, an Eastern European specialty foods shop located next door to the pizzeria.
The Polish is loaded with slices of the kielbasa, pickles, mozz, and mustard oil; it's something like a deli sandwich in pizza form. Bizarre topping choices, you say? Maybe. But kielbasa is reminiscent of pepperoni, except it's slightly smoky and flavored with garlic and marjoram. And pickles, mustard, cheese and meat are a delightfully familiar, tried and true combination. So we urge you, go visit your local Polish deli, ask for some kielbasa (and maybe a few pierogies to eat there), and get your pizza on. Click through the slideshow to find out how.
What You'll Need (for one pizza)
- 1 dough portion
- Smoked and precooked kielbasa, sliced (If you don't live close to a Polish deli, you can order your Kielbasa online from Piast Meats & Provisions)
- Mozzarella, sliced
- Dill pickle slices (See Marissa McClellan's recipe to learn how to make your own dill pickles)
- Dijon mustard
- Extra virgin olive oil
The owner of Polish G.I., Grace Iwuc, at her East Village deli
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 for Robb Report New York City, First We Feast, and Food & Wine Magazine.