Slideshow: Top This: Rigatoni Pizza (à la Mulberry Street Pizzeria)

Carb-tastic!
Carb-tastic!
Well not quite. Although topped with pasta, the tubes do not overload the crust, like any good topping. The rigatoni simply adds the satisfying chew of al dente pasta.
NY-Style Dough
NY-Style Dough
Richie developed his recipes back in the Bronx, and they are undoubtedly NY style. The elastic dough gets stretched into a thin round that drapes over the peel.
Sheets of Cheese
Sheets of Cheese
Aged Wisconsin Mozzarella is sliced in-house into paper-thin sheets that cover the entire surface of the pie.
King of Spades
King of Spades
Spread ricotta over the entire face of the pizza. At Mulberry, they use a spade-like tool—you might know it as a pallet knife if you’re a painter—to get an even layer.
Pasta Top
Pasta Top
Scatter your al dente rigatoni over the pie. Keep the application light; we’re getting plenty of density from the crust.
Ring-a-toni
Ring-a-toni
Concentric circles of marinara are added over the rigatoni before it goes back into the oven.
Bullseye
Bullseye
Add a scattering of julienned basil and this pasta pie is ready to serve!