Pitfire Artisan Pizza's seasonal Eggplant Parmesan pie may sound like heavy comfort food, but the LA pizzeria takes a lighter approach to the hefty nightshade. At the base of the pie are translucent sheets of grilled eggplant, aubergine skin peeking out from beneath the blanket of blistered cheese and sweet cherry tomatoes. Executive Chef Andrew Lakin walks us though the making of this summery pizza.
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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.
Inspired by the rustic pizzas they found in Northern California, Pitfire Pizza co-owners Paul Hibler and David Sanfield opened their first branch in North Hollywood in 1997. They have since expanded to three additional locations in West Los Angeles, downtown, and Culver City. With the motto "Slow food, fast", they strive for simplicity, focus on quality, and specialize in wood-fired pizzas, pastas, salads, and paninis. After hearing several friends rave about their pizzas, I was eager to check them out.