Growing up in New York, I'd never eaten a meatball pizza. Pizza is for eating out, meatballs are home cooking. It wasn't until I tasted the meatball pizza at Motorino and then at Best Pizza in Williamsburg that I discovered how great the idea is. It's two Italian-American favorites, all rolled into one spectacularly comforting dish. But like all mashups, there's a bit of finesse to getting it right. Here's how I make mine.
The Pizza Lab
Kale turns crisp, sweet, and nutty when exposed to the high heat of a pizza-ready oven. In this white pie, we pair it with two cheese (for a mix of more nutty flavor and creamy stretchiness), plenty of garlic, and a little heat.
Pumpkin, apples, and sage come together in this fall-inspired pizza.
This is what happens when a pizza and a quesadilla meet down in the van by the river for a little late night action: Cheesy, greasy, crisp-edged glory.
Bar pies are the pizza for those who love thin crusts, and while making them from scratch is doable, sometimes you just need that pizza NOW. Far from being a compromise, tortilla-based pizzas are in fact the ideal quick and easy-way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.
Bar pies are the ideal pizza for those who love thin crusts, and while making them from scratch is doable, sometimes you just need that pizza NOW. Far from being a compromise, tortilla-based pizzas are in fact the ideal quick and easy-way to make a super-crisp, extra-thin crust for a full-on pizza experience in under 15 minutes from start to finish.
I know I'm committing a grave seasonal recipe faux pas here by combining a spring ingredient (we're in the middle of asparagus season!) with a late summer product, but dammit, we've gotten so good at cherry tomatoes that they're sweet and flavorful pretty much all year round.
This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese.
Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination. In this recipe, I toss the broccolini in garlic oil before grilling it over hot coals, then apply it in whole pieces to the pie which also gets slices of fresh mozzarella and a scattering of fresh hot chilies.
The ultimate English muffin pizza made with a fresh tomato sauce and crisp pepperoni.
A sauce-less pizza with a sweet and savory topping of mozzarella, goat's milk feta, and quartered figs, all drizzled with olive oil and honey.
Lightly bitter radicchio sweetens as it chars, complementing the flavor of Italian sausage in this Neapolitan-style pizza.
Pizza with vodka sauce is a richer, creamier, spicier alternative to traditional tomato sauce pies.
Pesto, mozzarella, and ricotta on a pizza.
Matzo pizza can be bland and soggy. Our recipe solves that problem by using a two-step cooking process that guarantees an extra-crisp, flavorful crust.
Classic French bread pizza upgraded with a heavy does of garlicky butter, two cheese, and fresh herbs.
Foolproof no-knead pan pizza dough topped with zucchini and summer squash along with red onions, thyme, and pistachios.
Ok, so maybe it's a bit of a carb overload, but potato on pizza is truly great, especially when the potato slices brown and crisp around the edges and the dollops of mashed potato come out crusted and golden, like these ones do.
Vegan pizza for a crowd! This recipe, based off of Sicilian sfinzione is a crowdpleaser with the bold flavors of olives, sun dried tomatoes, and caramelized onions under a crisp bread crumb topping.
This recipe requires no kneading, no stretching, pretty much no skill whatsoever to create a crisp-crusted, airy, chewy pan pizza. Top as desired.