Top This: Shiitake Pie (à la Co.)

The Shiitake Pie at Co. (bread man Jim Lahey's Chelsea pizzeria) is an unusual little number, with a walnut and caramelized onion spread forming the base for shiitake mushrooms. But one bite and you'll find that the tastes and textures of this cheeseless pie are supremely harmonious. The sweet onions and rich, nutty walnuts come together to form something similar in texture to ricotta. Top that with rosemary, bold, smokey shiitake mushrooms (or try it with Hen of the Woods), and herbaceous branch lettuce and you've got yourself one make-at-home-worthy pizza. Just click through the slideshow to find out how!

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9 Comments | Posted by Erin Mosbaugh, May 26, 2011 at 1:00 PM
Tagged: Co., how-tos, Jim Lahey, recipes, Shitake Pie, Top This

Top This: Mushroom and Farm Egg Pizza (à la ABC Kitchen)

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.

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8 Comments | Posted by Erin Mosbaugh, May 4, 2011 at 8:00 AM
Tagged: ABC Kitchen, breakfast pizza, brunch pizza, egg pizza, how-tos, recipes, Top This

The Pizza Lab: How to Make Bar Pies 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.

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39 Comments | Posted by J. Kenji López-Alt, April 29, 2011 at 10:15 AM
Tagged: bar pizza, how-tos, Pizza Lab, recipes, Star Tavern

Top This: Flying Squirrel's Roasted Potato Pizza with Chive Oil and Blue Cheese (aka The #6)

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.

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3 Comments | Posted by Adam Lindsley, April 20, 2011 at 1:00 PM
Tagged: Flying Squirrel Pizza Company, how-tos, potato pizza, recipes, Seattle, Top This, toppings, Washington

Top This: How to Make Pickled Vegetable Pizza (à la Best 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!

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10 Comments | Posted by Erin Mosbaugh, March 18, 2011 at 1:30 PM
Tagged: Best Pizza, how-tos, pickled vegetables, recipes, Top This, toppings

How to Make Pizza Monkey Bread

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.

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24 Comments | Posted by Adam Kuban, March 14, 2011 at 4:35 PM
Tagged: how-tos, monkey bread, pizza but not pizza, pizza for kids, pizza snacks, recipes

Top This: Clam Pizza à la Seattle's Delancey

The best thing about Delancey's fresh clam pizza is an incredible sauce made from the reduced clam-steaming liquid and a little crème fraiche. Slivers of preserved lemons don't hurt either. Here's how to make Brandon Pettit's incredible pizza at home.

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10 Comments | Posted by Adam Lindsley, March 3, 2011 at 10:45 AM
Tagged: Delancey, recipes, Seattle, Top This, toppings, Washington

Make Spinach, Provolone, and Pepperoni Calzone at Home!

In last week's Pizza Lab, I promised a calzone recipe. Well, here it is! Note: You can make this calzone with store-bought dough if you'd like, or use this recipe, which is an adaptation of my NY-style dough. If you don't have much experience working with calzones, you might find it much easier to transfer the calzones to the peel and the stone if you build them directly on a sheet of parchment paper. Transfer them, parchment and all, to the peel and then to the stone in the oven. Get the recipe »...

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2 Comments | Posted by J. Kenji López-Alt, February 15, 2011 at 11:15 AM
Tagged: calzone, recipes

Cook's Illustrated's Thin-Crust Pizza: Works Like a Charm

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?

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46 Comments | Posted by Adam Kuban, January 18, 2011 at 3:00 PM
Tagged: Andrew Janjigian, Cook's Illustrated, New York-style pizza recipes, recipes

How to Make Star Tavern Pizza at Home

Slice'r bunnycaper points us to this how-to post from a friend on Caramelized OpiNIONS on making Star Tavern pizza at home. It's not just a guestimated clone recipe, it apparently came from Star Tavern's owner at the time.

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16 Comments | Posted by Adam Kuban, January 14, 2011 at 2:00 PM
Tagged: bar pizza, recipes, Star Tavern