'toppings' on Serious Eats

How Many Toppings Are Too Many?

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? More

Top This: Buenos Aires (à la Los Angeles Pizza Company)

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. More

Top This: Siciliana (à la Amorina)

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. More

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