'pizza' on Serious Eats

Scamorza-Loaded Pork Pizzaiola

What's better than pizza? Not much, but pizzaiola, a Neapolitan dish of meat cooked pizza-style, is a strong contender. Often made with steak, this indulgent version features thinly pounded pork-tenderloin medallions tied around a scamorza-cheese filling. The bundles are seared, then simmered in a rich red-wine tomato sauce. A final topping of cheese on each piece of pork and a trip under the broiler to get it browned and bubbling is the killer last step. It's delicious served on pasta. More

Speckenwolf Pizza With Mozzarella, Oregano, Onion, Mushroom, and Speck From 'Roberta's'

The Roberta's cookbook also begins with pizza, so we too will kick off our week with a pie. The Speckenwolf is a mainstay on their menu. It's a simple white pizza topped with paper-thin slices of smoky cured speck, creamy fresh mozzarella, earthy mushrooms, and sharp red onions. It's the tiny sprinkle of oregano, though, that totally makes the dish. More

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