What's that? You're too darn busy to make your own pizza? Even if it's The World's Easiest No-Knead No-Stretch Pan Pizza? Or the perfect-for-a-large-crowd, almost-100%-hands-off Party-Sized Square Pie? I get it. There's a time and a place for frozen pizza, and perhaps that time is Sunday and that place is your living room.
'Toppings' on Serious Eats
How would you classify your style when it comes to making pizza at home? Are you ever experimenting, sticking to the classics or some homespun favorites, cleaning out the fridge, or taking cues from the season or a favorite pizzeria?
Everyone's got a favorite set of pizza toppings, and mine just happens to be black olives and pineapple. Try before you judge.
My uncle had a bumper crop of tomatoes and hot banana peppers this year and decided to send'em all on up to New York from Pennsylvania via my-sister-express. What do you do with a peck of peppers? Why, you pickle'em of course.
The other week I agreed to host a pizza party at my place and planned on banging out a dozen or so pies from my modified KettlePizza grill insert (read the post to see how we modified it for perfect pie-making), and did what I normally do: made a big ol' pile of dough, left it fermenting in the kitchen, then headed out to grab ingredients. By the end of the night I was thinking, when is too much too much for toppings? Are you a when!-screamer or are you a more-the-merrier type pie eater?
Pluck those zucchini blossoms from your garden (or from the booth at your local farmers market), for they make a stellar pizza topping. Nicoletta Executive Chef, Ben Lee, shows you how to work the tender, yellow-orange blossoms onto your pies at home in today's Top This.
In this edition of Home Slice, I get all fancy with aligot, a French version of mashed potatoes with TWO TYPES OF CHEESE all melted in. C'est magnifique! And, oh, AVEC BACON!
The Dick Dale at Speedy Romeo, the newly opened pizzeria in Clinton Hill, brings together speck (or smoked prosciutto), fresh pineapple, charred scallions, and provel on a thin base of béchamel. This is not your typical Hawaiian—it's worlds above.
While mozzarella will always be pizza's main squeeze, one of the most appealing aspects of pizza is its versatility. A round of dough invites all kinds of unique flavor combos and topping experiments. Here are eight cheeses and topping suggestions that will make you rethink going straight for the mozz.
On a menu of stunners, what caught my eye at Tony Mantuano's Bar Toma was the Capriole Goat Cheese pizza—a combination of creamy Indiana-made goat cheese, toasted hazelnuts, melted leeks, fragrant thyme, jammy dates, and rich Acetaia San Giacomo balsamico.
Take a look at the Buenos Aries. At first it looks like a mushroom and sausage pizza... and to some extent, that's exactly what this is. But that's not run-of-the-mill sausage, it's choripan, an Argentinean beef sausage spiked with nutmeg. And that's not regular sauce under the cheese, it's herbaceous chimichurri. This cultural blend is the motif of Los Angeles Pizza Company, a pizzeria with strong neighborhood ties that continuously interoperates the diverse city around them.
We made a trip to Prospect Heights' Amorina to check out the Siciliana pie, on which the sweet acidity of orange segments marries with caramelized onions and fennel, to great effect. Throw some creamy ricotta, briny kalamata olives, and punchy mint on there like the boys at Amorina do, and you've got yourself one make-at-home-worthy pie.
The daily pizza is inspired by what the kitchen is craving, often driven by tried and true combinations from the menu. This particular pizza is a derivative from their sweet and savory Syrian Lamb Meatballs with carob date molasses. It's like a bacon-wrapped, blue cheese-stuffed date in pizza form!
Creamed spinach—the kind you would order on the side of your steak at Peter Luger—along with pools of fresh mozzarella form the base of this knock-out pie, lending it a subtle, sublimely spinachy flavor. And it doesn't stop there. At Nonna's LES, they top the spinach slice with a ricotta-stuffed roasted artichokes, draped with roasted red peppers.
Hostaria del Piccolo's chef, Germano Minin, hails from the northeastern city of Palmanova and is making a pie to reflect his region. The Caprino, topped with mozzarella, goat cheese, Gaeta olives and grapes, is a seemingly simple, but carefully conceived combination.
Here at Slice we're always on the lookout for intriguing toppings. While tracking down remarkable pies from around the country, sometimes we're lucky enough to get the details on how to re-create our favorite pies at home. Here are five toppings from well regarded pizzaioli that make our list for delicious ways to set your homemade pies apart from the rest.
The Baked Potato Pizza at PeteZaaz just might be the perfect solution to your Saint Paddy's Day pizza needs. The pie adopts everything you love about a loaded baked potato: cheddar, scallions, bacon, and crème fraîche.
Even if you're not a home pizzaiolo, you can still make this Top This! Just start with a pie from your favorite local pizzeria.
The genius behind the pistachio pesto recipe is Giuseppe Starita, Antonio Starita's son, who currently operates Pizzeria Starita back home in Naples. The sweet and fruity pistachios give a richness that perfectly compliments the crumbled sweet Italian pork sausage.
Slightly tart Bing cherries and orange blossom honey are perfectly played against creamy, earthy gorgonzola cheese, milky fior de latte, and sweet and salty prosciutto in Paulie Gee's Cherry Jones. The resulting pizza is rich, intense, and leaves you wanting more.