Roberta’s Baby Sinclair is fantastic. Woodsy roasted maitake mushrooms are perfectly matched against charred dinosaur kale, and set off by the tremendously gooey 9-month aged Prairie Breeze cheddar. Spicy Calabrian chilis, meltingly thin slices of garlic, and a sprinkle of salty Parmesan finish it off.
Fennel Sausage Pizza
Noriyoshi Teryua’s unusual menu at Sora features Italian food with a distinctly Japanese influence, among which the pizzas are a particular highlight, topped with everything from uni to corn to trout. Simpler in nature but no less finely tuned is this Fennel Sausage Pizza. A creamy mix of Mascarpone, shredded mozzarella, and Taleggio is the base for pork and fennel sausage, sage, and leeks.
Mushroom and Farm Egg Pizza
In my opinion, there’s very little that isn’t improved by an egg—particularly one with a golden, runny yolk. ABC Kitchen’s superb pie runs with that idea, sautéing earthy wild mushrooms and oregano, and mixing in Parmesan, homemade ricotta, and tangy Tomme-style cheese—topped off, of course, with that perfect egg.
Thanksgiving Leftover Pizza
Adam Kuban gives us a creative new way to gobble up our Thanksgiving leftovers with this particular pie. The perfect choice for a languorous day after affair, it’s topped with turkey and gravy, stuffing, green bean casserole, and mashed potatoes. Rustic and comforting, it’s the essence of fall.
Butternut Squash Pizza
This squash pizza (or “Pizza Zucca”) is a speciality of Grandaisy Bakery, so popular it’s now offered year-round. Thin crust, fresh pungent sage, roasted butternut squash and gruyere cheese—what more could you want from a fall pie?
Bloomsdale Spinach Pizza
Stella Rossa’s Bloomsdale Spinach Pizza is bound to win over even your most vegetable-wary friends. Chef Jeff Mahin combines the best of both worlds, with a creamy Parmesan sauce topped by fresh, leafy kale and spinach. Garlic confit brings a complexity of flavor to the pie that keeps you coming back for more.
Caramelized Broccoli and Red Onion Pizza
This pie was born of a question: why don’t we see more broccoli on pizza? Kenji decided to rectify the situation, with this rich, roasted take on the cruciferous vegetable. Perfectly browned florets are highlighted by the acidity of red onion, and spiced up with a little red pepper.
Stella 34’s Jarett Appell turns out his pies in 900-100 degree ovens, including this Cavolfiori. It makes great use of simple ingredients—a pureed cauliflower base, roasted cauliflower florets, thin slices of tart-sweet Meyer lemon, and some crunchy golden breadcrumbs.
Apple, Bacon, and Gorgonzola Pizza
Pizzaiolo Nino Coniglio, of Williamsburg Pizza, is the genius behind this pie. Square, topped with thick bacon, smoked mozzarella, sweet apples and gorgonzola, it’s a funky, smoky meld of some of the best flavors of fall.
Fig, Prosciutto, and Arugula Pizza
This pizza comes to us from Ree Drummond (more popularly known as The Pioneer Woman). Fig and prosciutto is a fantastic combination, sweet and salty in the best way. The fresh arugula adds the perfect peppery bite.