Searching for a fun new spin on a white pie? Look no further than this Brussels sprout and pancetta pizza with Béchamel sauce from Cucina Urbana in San Diego.
This pizza is a pie after my own heart. Sausage and onion is my favorite topping combo. And lately I've discovered just how good a pizza with nothing but sauce and a generous fistful of Parmesan can be. Put all that together? WHAMMO. But this pizza from the recently released Roberta's Cookbook makes the jump to hyperspace.
Inspired by the Filetti pizza at Anthony Mangieri's Una Pizza Napoletana, this pie combines fresh cherry tomatoes with mozzarella, basil, garlic, olive oil, and a couple twists of our own.
Even in California, fig season doesn't last forever, and the specimens I was picking up last week had already lost their figgy luster. The best way to use less-than-perfect figs is to cook them. Not only does this drive off some of their moisture, concentrating their flavor, but it also converts some of their more complex sugars to simple sugars that are sweeter than their precursors. Your figs become jammier and all around tastier. This works especially well on a pizza cooked in a hot oven because that bite of cheese and drizzle of olive oil can go straight on top with the figs.
ere in New York, it's officially fall. Luckily, there's still some late summer produce to be found, and Jim Lahey's Chelsea pizzeria Co. is eking out the last of the eggplants, squash, and peppers for its Giardinera pie.
The first time I had radicchio on a pizza was about a decade ago in the old converted barn that my good friend and food writer Deborah Krasner calls home, up in Putney, Vermont. I still remember her exact words, because I didn't believe them at the time: "The leaves become just wonderfully sweet when they're roasted and charred," she said. In what was, at that point, my very limited experience, charring things always made them more bitter, not less. Luckily, she was right, I was wrong, and deliciousness ensued.
Shimmering sunshine and a lazy ocean breeze drifts through Simmzy's open walled dining room. One whiff of the sea salty air—plus a pint—will draw anyone into the endless summer that is Long Beach's Naples Island. That laid back attitude stops at the glass window into the kitchen. Each dish is a carefully calibrated assemblage of otherwise casual ingredients. On the pizza menu, the Arugula Salad Foldover stands out as the best of the bunch.
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.
Privateer Coal Fire Pizza's Brussels Pie is topped with a creamy white base scattered with ribbons of pancetta and finished with a slaw of lemon vinaigrette-tossed brussels sprouts. This pizza has similar elements to another Top This favorite, but the execution is entirely different—and thoroughly delicious.
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.
Union Pizza Company's The Village deep dish pizza is loaded with pepperoni, Italian sausage, smoked ham, sautéed mushrooms, thick sauce, and a pound of cheese. Owner Bruce Markoe pays special attention to the meats, with a technique that ensures his pie stays crisp and light. Well, as light at a five pound pool of pizza can hope to be.,,
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.
In Phoenix, Federal Pizza's "At Last" pie features a bevvy of unusual veggie toppings, from fresno chilies to lemon zest. By all means, do try this at home.
It doesn't necessarily sound like it's going to be great, but once you try it, the combination of spicy, garlicky, pickled kimchi and ooey, gooey cheese is tough to turn your back on.
At LaRocco's Pizzera, the Spinaci e Pomodoro highlights fresh produce. The baby spinach leaves and halved cherry tomatoes are lightly touched with heat, drawing out flavor while retaining their vibrant color. This pizza takes full advantage of residual heat, gentling wilting the leaves and transforming the fruit into warm cherry tomato bombs.
We caught up with pizza boss Lauren Calhoun at Roberta's in Bushwick to find out how to make the Baby Sinclair, an earthy pie topped with aged cheddar, dinosaur kale, maitake mushrooms, and Calabrian chilis. See the step-by-step instructions in the slideshow.