Tag: pizza

Chefs’ Picks: Miami Pizza

by in Restaurants, February 12th, 2017

Pizza Bar Restaurant
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Miami may not be a traditional pizza town, but with a constant influx of former New Yorkers and European expats joining the ranks of enterprising locals, the Magic City has seriously elevated its pies. Here, five local chefs share their favorite places for pizza in South Florida. Read more

7 Pizza-Inspired Foods That Go Beyond the Slice

by in Recipes, February 1st, 2017

Here’s a tasty question: What does it take to “pizza-fy” a dish? Is it mozzarella or Parmesan? Tomato sauce or tomato paste? Basil or oregano? Going by the recipes gathered here, we’d say there’s more than one right way to get the job done. Read on to see our favorite ways to “pizza” everything.

Dough It Yourself

It can be pretty satisfying to roll and stretch pizza dough into its traditional pie shape — if you’re able to keep it from tearing or coming out lopsided. It’s easier and even more fun to work small.

With Eddie Jackson’s Bacon-Cheese Pizza Bombs (pictured above), pie slices give way to two-inch round “bombs,” which are brushed with herb oil before and after baking for maximum garlic bread flavor, and filled with mozzarella, tomato paste, basil leaves and bacon. Make these for game day or any “bomb”-worthy gathering and serve fresh with warm marinara sauce.

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How to Eat Pizza Around the Clock

by in Recipes, January 26th, 2017

Growing up, Friday night was pizza night. My family and I were regulars at our town’s single brick-and-mortar pizzeria, which ran a mean take-out service. Every week, we’d call in our usual order: One large pie with mushrooms, onions and extra mozzarella. I can still remember sitting in the passenger’s seat of my mom’s car, the hot pizza box on my lap, feeling giddy with anticipation. Every few minutes, I would lift the lid and inhale deeply as the wonderfully cheesy aromas escaped their cardboard confines. “It’ll get cold if you keep doing that,” my mom would say.

I grew up, but my love of pizza stayed strong – and with age came wisdom. Having spent the better part of the last two decades awakening my palate to new, previously unthinkable topping combinations and different crust styles, I’ve recently made the most important discovery of all: It’s okay to eat pizza for dinner, lunch and breakfast (sometimes even dessert too) — and not just on Fridays. Because, if you haven’t already realized, everything tastes better on top of pizza crust.

Still need convincing? I’ll let these ‘round-the-clock recipes speak for themselves.

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3 of a Kind: Montanara Pizza

by in Restaurants, January 11th, 2017

Montanara Starita from Don Antonio's

By Natalie B. Compton

3 of a Kind checks out three places across the country to try something cool, new and delicious.

While America certainly has an infatuation with deep-fried culinary inventions, sometimes less is more when it comes to frying, as demonstrated by one Italian delicacy that’s spreading across the United States. Created in Naples, Italy, the Montanara is a lightly fried pizza that is chewy, smoky and deeply satisfying. This next-level pie starts with a base of fried dough that’s slathered with tomato sauce, topped with smoked buffalo mozzarella and then finished in a wood oven to ensure that all of the flavors meld together beautifully. Here are three spots to get your fill of the fried masterpiece. Read more

At Last, a Wipeable Onesie for People Prone to Pizza-Sauce Spills

by in News, January 10th, 2017

At last, a Wipeable Onesie for People Prone to Pizza-Sauce SpillsHere’s one for the “products you never knew you needed until someone invented it” file. A tomato-sauce-stain-resistant wipeable onesie — purportedly the world’s first — made especially for those who want to scarf down pizza in their PJs and emerge unscathed. (Well, at least as far as their clothes are concerned.)

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One Recipe, Two Meals: French Bread Pizzas

by in Family, Recipes, November 7th, 2016

One Recipe, Two Meals: French Bread PizzaHave you ever thought about taking a huge ol’ loaf of French bread, slicing it up into eight mini halves, and turning them into the most-delish batch of kid-friendly pizzas and adult-friendly pizzas ever? (That was the longest sentence ever.)

Well, here you go! It’s ridiculously simple, especially the kid version. We’ve got your favorite jarred pizza sauce, mini pepperoni and shredded mozzarella. That’s all. It’s like kid-utopia food.

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A Pizza That Looks and Tastes Like a Pumpkin

by in Recipes, Shows, October 29th, 2016

Pumpkin Crust Halloween PizzaYou’ve seen the Halloween treats that look like pumpkins, like this cheese ball and this soup. And you’ve surely seen the recipes that taste like pumpkin, like this pasta and these spice buns. But it’s rare that a recipe will be both: served in a cute pumpkin package, with all of the warm spice you know and love in a typical pumpkin treat. That’s where this next-level recipe from Jeff Mauro comes in. On this morning’s all-new episode of The Kitchen, he introduced a too-cute pizza that tasted just as impressive as it looked, in all its pumpkin glory. Read on below to learn how he did it and get the family-friendly recipe.

Jeff’s Pumpkin-Crust Halloween Pizza (pictured above) gets its fall flavor from — you guessed it — the crust. When mixing up his yeast dough, Jeff adds a hefty dollop of pumpkin puree, which lends a subtle orange tint to the crust and also a mild flavor. As for the toppings, cheese lovers, this one is for you. His decadent combo of ricotta and mozzarella delivers ooey-gooey results, while the butternut squash pieces and basil garnish are used to create a full pumpkin effect (and boost the taste) right on top of the savory pie.

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Chefs’ Picks: Chicago Pizza

by in Restaurants, October 2nd, 2016

Pizza from Lou Malnati's
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

Pizza lovers who are partial to Chicago’s signature pie are very particular about where to indulge their devotion to this thick-crust tradition. Loyalties run as deep as the rich layers of sauce, cheese and toppings that compose the pies themselves, which are so filling that just a slice or two is enough to satisfy. Even the most high-end chefs have been known to give in to their cravings for this comforting dish that has a cult-like following. Here some chefs from Chicago and elsewhere share their favorite spots for a slice of deep-dish in the Windy City.

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Is Pizza the Key to Workplace Productivity?

by in News, September 8th, 2016

Is Pizza the Key to Workplace Productivity?Oh, pizza. You vexing vixen. You mealtime minx. You saucy (cheesy, crusty) food fatale. Is there nothing we wouldn’t do to devour you, piece by piece?

Researchers have found that the promise of pizza can prompt people to be more productive at work — even more than cash incentives can. In an experiment outlined in his forthcoming book, Payoff: The Hidden Logic That Shapes Our Motivations, and highlighted in New York magazine, Dan Ariely, professor of psychology and behavioral economics at Duke University, offered workers at an Israeli semiconductor manufacturer one of three incentives for completing a certain amount of work in a given day: a cash reward, a voucher for a free pizza or a big pat on the back from the boss. (Some workers served as the control group and received no promise of a reward at all — poor schlubs.)

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Chefs’ Picks: NYC Pizza

by in Restaurants, August 27th, 2016

Pizza from Pizza Beach
Chefs’ Picks tracks down what the pros are eating and cooking from coast to coast.

New York City may be many things to many people, but there’s no denying it’s a pizza town. The first commercial pies made on American soil were baked in a Manhattan oven at Lombardi’s Pizza in 1905. And today on nearly every street in the five boroughs you can find a shop slinging slices slicked with sauce, smothered in cheese and adorned with virtually any topping imaginable. New Yorkers are passionate about pizza, and chefs are just as committed — maybe even more so — to their favorite spots for a slice in the Big Apple. Here, the pros dish on their top pizza picks.

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