'Top this' on Serious Eats

Top This: Eggplant Parmesan Pizza (à la Pitfire Artisan Pizza)

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. More

Top This: Cavolfiori (à la Stella 34)

Located high above midtown on the top floor of Macy's department store, Stella 34 serves Neapolitan pizza that's worth talking about. The Cavolfiori is a white pie with a base of creamy cauliflower purée, strewn with thinly sliced Meyer lemon and roasted cauliflower florets, and finished with golden breadcrumbs for texture. Although your kitchen may not have the same stunning view of the Empire State Building as the Stella 34 dining room, you can still recreate the restaurant's Cavolfiori pie at home. More

Top This: The Hellboy (à la Paulie Gee's)

Three years ago, Paulie Giannone told then-music supervisor Mike Kurtz he could apprentice at his newly opened pizzeria, Paulie Gee's. Mike told Paulie, "Next week, when I come in, I'm going to bring my condiment." It wasn't long before the two pizzaioli figured out that Mike's chile and vinegar-spiked honey and Paulie's Dellboy pizza (a salty, meaty, piquant pizza made with spicy sopressata, fresh mozz, and parmigiano reggiano) were a match made in pizza heaven. And that's how the aptly named Hellboy, a must-order pie on the Paulie Gee's menu, was born. More

The Pizza Lab: Pesto Pizza

Back when I was a wee food labber who spent his summers at band camp,* my favorite day of the summer was when the camp's cook, Glen, would make his pesto. We'd have a camp-wide pesto spaghetti eating contest, in which I may have been the only competitor. This simultaneously made me a winner and a complete loser each time. What can I say? I loved my pesto back then as much as I love it now. Today, we're gonna stick it on pizza. But first, a few words to the wise. More

Top This: The Quadruple Chili Threat

Last weekend, with Serious Eats fresh on the heels of a pepperoni taste test and a pepper jack cheese taste test, myself fresh on the heels of a just-starting-to-fade hangover, and a kitchen stocked with pickled jalapeños and a freshly cracked jar of red chili flakes, I did some quick mental math and came up with an equation that would take care of all these loose variables. It went something like this. More

More Posts