Growing up in Brooklyn, Chef Jason Harley looked forward to the ultra thin pizza from Alvee's on 13th Ave and 42st every week. Back then, the pizza was only available on Mondays and had to be pre-ordered a week in advance. But at Pici you can get these pizzas every day. The toppings have been updated, but the extraordinarily crisp crust harks back to those summer soaked days on the streets of Brooklyn.
Chef J's Lemongrass Pizza was born the way many menu favorites are—as a late night 'friends and family' kitchen special. While working in an Asian fusion kitchen, Chef J combined his pizza with the house flavors. The secret to this pie is the subtle lemongrass in the sauce. The sweet tomatoes—cooked down for 3 days to develop intense natural sweetness—hits you up front, but the warm lemongrass lingers in the back of every bite. Completed with crispy ginger julienne and butternut squash, this pizza maybe thin in profile, but it's thick in flavor.
What You'll Need (for one pizza)
- One portion of dough (you can get Chef J's recipe here)
- Tomato Sauce (NY Style will work best)
- Garlic, chopped
- Butternut squash
- Mozzarella, shredded
- Black pepper
- Caramelized onion
- Ginger, julienne and fried
- Parsley, fried
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