At Kesté on Bleecker Street, chef and owner Roberto Caporuscio combines roasted, pureed butternut squash with grated smoked mozzarella and creamy ricotta to create the "butternut squash cream" for his Pizza del Papa. The pizza is then topped with pools of gooey smoked mozzarella, marinated artichokes, roasted red peppers, and fresh basil. All that on Kesté's perfectly bubbly, airy, chewy Neapolitan crust? Man, we just had to make this one at home!
From the earliest days of Slice, I've urged you pizza freaks to forgo the crusty, saucy, cheesy stuff on Thanksgiving in favor of gobbling the gobbler. But I know some of you are diehards, so here's a way to sneak our erstwhile favorite dish into the Turkey Day festivities: Garlic Knot and Sausage Stuffing. Yes, it's pizza-flavored stuffing for Thanksgiving.
When chatting with Ree Drummond aka The Pioneer Woman last week before her new Food Network show premiered, we didn't just sit around sans refreshments. Ha, like that would ever happen. Ree provided this pizza (and chocolate chip cookies, can't...
Bagels with cream cheese and smoked salmon? Been there, brunched that. Not exactly a groundbreaking dish. But what if a reputable Neapolitan pizzeria makes a pizza with similar ingredients?
This pizza clearly originated in the mind of a Jersey girl. But now I can vouch for the fact that it tastes just as good no matter where you are—and no matter what you call a zucchini. Like many pizzas, it's a flexible recipe. Just make sure you slice the zucchini as thin as possible so it will be tender by the time the pizza is done.
What is better than pizza? Fried pizza. Or this is the thought that popped into my head when I took my first bite of the Montanara Pizza at Forcella in Williamsburg. It was one of those hit-you-over-the-head good, oh man I need more sort of reactions. Giulio Adriani is the mad creator of the Montanara pizza at Forcella, which he deep fries in vegetable oil and then finishes in the oven to achieve a light and airy crust with the perfect chew, and a crispness only achieved by frying at 375 degrees. He tops the Montanara simply with crushed San Marzano tomatoes, mozzarella that he makes in house, Grana Padano cheese, and fresh basil leaves.
There is something alluring about a golden egg yolk running all over your pizza. At Jean-Georges Vongerichten's Greenmarket-inspired ABC Kitchen in New York, Chef Dan Kluger takes breakfast pizza to new heights by placing an oh-so-runny farm egg atop his earthy wild mushroom, Parmesan, and oregano pie. Did we mention that he throws a little homemade ricotta and tangy Tomme-style cheese in there for good measure? It's a pizza I'm definitely going to want to make at home.
The bar-style pie (that's ultra-thin crusted, crispy around the edges) at Star Tavern is awesome in every way except one: there's only one location. Here's how to recreate the same awesomeness at home.
Potatoes on pizza: way or no way? At Flying Squirrel Pizza Co. in Seattle, owner Bill Coury spits in the face of carb-counters (figuratively, of course) with his popular #6, a New York–style pie topped with chive oil, Maytag blue cheese, spinach, garlic, mozzarella, and lemon-herb roasted potatoes. Here's how to make this delicious pizza at home.
Telling pizza-savvy SE'rs that this crust can be made without yeast makes me a little nervous. But it's the truth: this crust is excellent without yeast. Since restaurants serving safe gluten-free pizza are still hard to find, it's great being able to make this last-minute crust without having to allow it to rise.
At their newest outpost in Culver City, Pitfire Artisan Pizza bakes tantalizingly topped pizzas. Using local ingredients sourced from the Santa Monica Farmer's Market, each pie is crafted with the best produce the market has to offer. For this edition of Top This, we learn how to make their Pumpkin Pizza.
Williamsburg's Best Pizza has been getting a fair amount of attention for its pizza (oh, and these guys liked it, too). But head pizzaman Frank Pinello says he doesn't listen to the hype. He says that if he's doing something right—or something wrong—his customers will tell him about it personally. Seeing how we can't get enough of the Pickled Vegetable Pizza—and everything else served at Best Pizza—I'd say he's doing something very right. So right, in fact, that I raced over to Best to learn how to make the pickled veg for this awesome pie. This is a pickling recipe and pizza recipe in one—the best of both worlds!
Monkey bread. Because kids go ape over it. You know what else they go ape for? Pizza. Let them help you make pizza monkey bread and they'll go positively King Kong in the kitchen. Making this stuff is way easier than making pizza, too, since you don't have to worry about stretching the dough or precise cook times. All you'll need are these recipes for dough and pizza sauce as well as and some Parmesan, mozzarella, and fresh basil.
Last week I linked to Cook's Illustrated's Thin-Crust Pizza recipe on the magazine's website, promising that I'd try it and then dish. You may know that the motto of the Cook's Illustrated/America's Test Kitchen empire is "Recipes That Work." This one does. Like a charm. But you grokked that from the title above, right?
Inspired by last week's semi-dried cherry tomato Daily Slice from Di Fara, I made my own slow-roasted, tiny-tomato topping for our weekly "Pizza Night" at home. This really couldn't be more simple, and, like last week's sausage topping, you can do the roasting while you make dough or let it come to room temperature after a cold rise.
I got this recipe from Pizza a Casa's Mark Bello. It makes an intensely flavorful, fennel-studded sausage. And if you're worried that you need a meat grinder, casings, and stuffer, don't sweat it. This is a loose sausage — just some coarsely ground pork with some seasonings mixed in. You could easily make this while you're waiting for your dough to rise or come to room temperature.
The Colony Grill's hot oil pizza inspired my own foray into preparing and using this condiment. [Photograph: Adam Kuban] I first had hot oil on pizza at the Colony Grill in Stamford, Connecticut, and I loved the stuff. Less a true "topping" than a condiment, it nevertheless has the power to transform a plain pizza into a just-spicy-enough affair. Its slow burn is satisfying on an, ahem, chilly day but not overpowering enough to keep you from tasting the rest of your slice. After the jump, a quick take on making a quick chile-infused oil....
Yeast is such a common thing that we don't give much thought to how amazing it is, and what a boon it is to bakers, brewers, and winemakers. And yeast is such a fun guy. Or, more accurately, a fungi. It converts the fermentable sugars in the dough into carbon dioxide and ethanol, and those bubbles, trapped in the matrix of gluten, are what causes bread to rise. When the dough is baked, the yeast dies but the pockets of air remain, giving the bread its unique texture.