A Hamburger Today

Top This: Baby Sinclair (à la Roberta's)

[Photographs: Achint Saxena]

We caught up with pizza boss Lauren Calhoun at Roberta's in Bushwick to find out how to make their celebrated Baby Sinclair. The earthy pie is strewn with charred dinosaur kale and roasted maitake mushrooms, paired with a gooey dose of nutty, crystalline 9-month aged Prairie Breeze cheddar and a salty sprinkle of Parmesan. Calabrian chilis pack a spicy, fruity punch, and a finishing touch of thinly sliced garlic melts into sweet oblivion.

This may be the world's best use for kale. Don't believe me? Why don't you make the Baby Sinclair and decide for yourself. Click through the slideshow to find out how.

What You'll Need (for one pizza)

*Banyuls vinegar is an aged vinegar made from French vins doux, or sweet wine. It imparts a mellow acidity to foods, and is a tad milder than red wine vinegar.

Kale and Maitake Mushrooms

Dinosaur kale and Maitake mushrooms


261 Moore St Brooklyn, NY 11206 (map)
718-417-1118, robertaspizza.com

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.

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