Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately.
There's a lot going on at Bien Cuit in Boerum Hill. Step into the recently opened bakery and you're first hit by the glorious smell of freshly baked bread, before you notice all manner of loaves, sandwiches, tarts and other pastries. But keep looking and you'll see that the bakery is now serving little snack sized pizzas that they're calling pizzettes.
Topped with grape tomatoes, fleur de sel, fiore sardo cheese, and olive oil, the pizzette ($6.50) is about 5-inches around, enough for a snack or a light lunch. You'd be right to assume that the dough is the star here; it's mostly crisp with a bit of doughy innards, and an earthy, almost nutty flavor. The toppings aren't any slouch, though. The tomatoes are sweet and juicy, and the salty, firm fiore sardo softens but doesn't melt completely into the tomatoes, lending a nice textural play. The whole thing gets reheated to order, reinforcing that crispy crust and ensuring that it doesn't sog out under the tomatoes.
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