"Mushroom pizza" makes me think of grey, slimy slices atop a Pizza Hut pie. But of course, that's not how they do it at Franny's ($18) in Brooklyn. More

A Roman antipasto celebrating springtime, Vignarola brings together fava beans, artichokes, and peas--vegetables which are traditionally planted in Roman vineyards in between the rows of vines. These vegetables grow in the shade of the grape leaves and help to enrich the vineyard soil. Andrea Dal Monte of Campo de' Fiori translates this Roman antipasto into a pizza perfectly suited for the warm summer months. We visited Dal Monte at his Park Slope Pizzeria where he showed us how he makes the Vignarola pizza, topping the thin and crisp Roman-style square crust with a vibrant tomato sauce, a perfectly sweet pea spread, baby lettuces, arugula, sauteed artichokes, and green beans. Dal Monte artfully finishes the pie with lemon zest and paper-thin wisps of Pecorino Romano cheese. One bite, and you may as well be sitting in a Roman piazza in the springtime, sipping a caffè ristretto, conversing with Fellini. We urge you, do try this pizza at home. More

There are quite a few renditions of cheese slices at Roma Pizza in Brooklyn's Park Slope: plain cheese, Sicilian cheese, the thinner-crusted square Grandma, the fresh mozzarella slice. That last one ($2.50) was my favorite by far. More

I'd been eager to try the house-made sausage slice ($2.50*) at Pauline & Sharon's since first visiting in mid March. I wish I hadn't had waited this long. More

A forerunner of the artisanal pizza boom that's swept New York, Franny's doesn't get as much press nowadays; it's been edged out by places like Motorino and Paulie Gee's for the title of "latest and greatest." Still, with airy, chewy, crisp-edged crusts, great exterior char, and real hole structure, Franny's still makes some damn good pizza. More

Slices here are exactly what you want your classic New York pizza to be like. The crust is crisp, just the ideal thickness (we're talkin' Goldilocks here*), with a satisfying chewiness and the kind of flavor that only comes with a 2-plus-day dough-fermentation process. The sauce is a robust, simmered-down, herb-spiked concoction. Cheese is decent quality pizza cheese — not too much, not too greasy. In all, a stand-up slice and well worth your time to seek out or order from. More

Walk up to the counter at Campo de'Fiori in Brooklyn's Park Slope and it's hard not to feel hungry, with squares of mozzarella and prosciutto-topped pizza spread before you. But my favorite order on the weekend is called simply the Brunch Special ($6.50)—a sizeable square of potato, onion, and bacon-topped pizza with a poached egg and salad. It's simple but prepared with attention to detail: I thought I'd need a shake of salt on the poached egg, but found the underside already salted; the yolk broke open in a perfect, slow ooze. With the egg spilling over what's essentially hash browns, bacon, and bread all at once, it's everything good about brunch in a slice of pizza, and of a size that left me satisfied rather than comatose. More

I've always found grandma slices to be a three-buck gamble, but this square holds its own. Just as tasty is Tomato and Basil's Margherita ($3). The lower crust-to-topping ratio makes this slice more of a flavor bomb than dear old granny's and brings it more into line with the qualities that make slices like Di Fara's memorable. More