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Hot and Sweet Soppressata and Fennel Grandma Pie

Hot and Sweet Soppressata and Fennel Grandma Pie

makes 1 pie (about 6 servings)

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type. This is part of Our site's Best, a collection of our essential recipes.

Ingredients

  • 12 ounces fresh mozzarella, grated (about 2½ cups)
  • 2 ounces thinly sliced hot soppressata
  • 2 ounces thinly sliced sweet soppressata
  • ½ fennel bulb, thinly sliced
  • 2–3 fresh red chiles, thinly sliced
  • 2 ounces Pecorino Romano, finely grated (about ½ cup)
  • Coarsely chopped fennel fronds, flaky sea salt (such as Maldon), and crushed red pepper flakes (for serving; optional)

Recipe Preparation

Instructions

  • Place a rack in lower third of oven and preheat to 525° or as high as oven will go.

  • Once dough has risen in baking sheet, top with mozzarella, dot pie with tomato sauce, and top with hot and sweet soppressata, fennel, chiles, then Pecorino; drizzle with oil. Bake until golden brown and crisp on bottom and sides, 20–30 minutes.

  • Serve topped with fennel fronds, sea salt, and red pepper flakes, if using.

,Photos by Michael Graydon Nikole Herriott

Nutritional Content

Calories (kcal) 760 Fat (g) 41 Saturated Fat (g) 15 Cholesterol (mg) 70 Carbohydrates (g) 68 Dietary Fiber (g) 4 Total Sugars (g) 2 Protein (g) 27 Sodium (mg) 1310

Related Video

Carla Makes Sheet Pan Pizza

Reviews SectionPretty good! The crust comes out super crispy and charred but doesn't taste at all burnt, so don't be alarmed if it has big black spots. I did find it a bit dry, so I would spread an even layer of sauce over the whole pizza (and use about twice as much sauce) rather than dolloping like the recipe says.AnonymousNew York04/23/20I made this for the first time over the weekend. Followed the recipe almost exactly as written, though I did use sweet Italian sausage instead of the recipe ingredients due to time and availability. After the first bite I was hooked. Easily one of the tastiest homemade pizzas I've ever made. My crust came out perfectly, and much to my surprise it was rich without being overly greasy. It was a little more well-done on the top than I might have liked after 20 minutes in the oven so I might try covering it with tin foil half way through next time, or maybe I just need a better mozzarella that won't burn so easily. Other than that it was PERFECT. Carla's video was also very helpful and very funny. I watched it 2-3 times in preparation for the meal.bravetoasterDayton, OH01/06/20

Grandma gets pizza right

Mozzarella cheese, tomato sauce and basil make the Grandma Pizza equivalent of Pizza Margherita.

Despite the joys and general deliciousness of homemade pizza as often discussed in this space, the fact remains that a home oven is simply not capable of the 800-degree temperature that a wood-fired brick oven can produce.

Without that high temperature, it’s really hard to get a thin, crispy crust on a pizza. There are hacks and workarounds. Precooking the pizza on the stovetop in a cast iron skillet before baking is a good one, but that works better for thick crusts. A gas or charcoal grill can work up some pretty high temperatures and with some practice, it’s possible to produce some excellent pizza on the grill. But there is a learning curve. There are even little fake ovens that are placed over the gas jet on a gas range which will reach 600 degrees but they cost $130. and only make small, single-serving pizzas. Not an ideal solution.

But while everyone else has been spinning their wheels with special equipment, Italian grandmas in Long Island addressed the problem head-on and figured out a way to get a great pizza at home that is quick and easy enough for a weeknight meal.

In the early aughts, this pizza made its way out of Nonna’s kitchen and into commercial pizzerias on Long Island and was affectionately referred to as “Grandma Pizza.” It has since made its way through the New York metropolitan area, with a few pizzerias in Manhattan claiming to have originated the concept, but is still hard to find outside New York.

So what exactly is “Grandma Pizza?”

It is similar to a Sicilian pie in that it is square. (Both Sicilian and Grandma pizza are actually rectangular instead of square, but a pizza with four corners is always called a square pie and that’s that.) The dough for a Grandma pizza is also pulled into the shape of the pan after a first rise, like a Sicilian pizza. But the similarity ends there.

The Sicilian pie is given time to rise to a pillowy fluffiness before baking. The end result is not unlike focaccia. The Grandma pizza only gets a brief second rise, 30-40 minutes, so that the finished pizza is light and crisp. If baked too soon without that short second rise, the dough would be firm and too chewy.

To keep things quick and easy, make up the dough the night before. Leave it to rise in the refrigerator overnight. The slow, cold rise will allow a little time for fermentation and yield a more complex flavor. Then when you get home from work the next day, pull out the dough, stretch it into the pan and let it rest while you make the sauce or get some other stuff done.

The sauce for Grandma pizza is also quick and easy. You don’t even have to turn on the stove. Whip it up in a blender or food processor and you’re ready to go. Grandma’s have been known to simmer a pot of sauce all day long but on a weeknight, different measures are called for. And don’t be tempted to skip the anchovies in the sauce. They’ll add depth of flavor that more than makes up for the lack of cooking. If you have anchovy haters in the family, just don’t tell them. And hide the tin.

Grandma pizza breaks with tradition in another way. The cheese goes first on this pizza. Then the sauce is dotted over the cheese. Don’t completely cover the cheese. This way some bites will have sauce and some will not. It’s counterintuitive but that gives the sauce a more important role than usual. The bites without sauce make you notice the sauce in the bites that do have it.

Also, when building your Grandma pizza, resist the temptation to add extra cheese. A light hand is the way to go. This is not the time to go all “Garbage Pizza.” It’s all about the interplay between the dough, sauce, cheese and other toppings you may choose.

So next time you’re hankering for a little homemade pizza, remember Grandma knows best.

All recipes are based on an 18”x13” sheet pan and make 1 pie (about 6 servings.)

Grandma-Style Pizza Dough

1 envelope active dry yeast (about 2¼ tsp.)

2 tbsp. plus ½ cup olive oil, plus more for bowl

4 cups all-purpose flour, divided, plus more for surface

Combine yeast and 1½ cups warm water (105�°) in a large bowl let stand until yeast starts to foam, about 10 minutes. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10󈝸 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours. Coat an 18吉” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.) Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30󈞔 minutes.

Fresh Tomato Pizza Sauce

Makes about 5 cups. This recipe doesn’t use the liquid from the can of tomatoes. Save it for a braise or stock.

1 28-oz. can whole peeled tomatoes, drained

2 anchovy fillets packed in oil, drained

Kosher salt and freshly ground black pepper

Pulse tomatoes, anchovies, garlic, oil and basil in a food processor or blender until mostly smooth (some texture is okay) season with salt and pepper.

Classic Mozzarella Grandma Pie

This is the pizza margherita of square-shaped pie.

Grandma-Style Pizza Dough (recipe above)

12 ounces fresh mozzarella, grated (about 2½ cups)

1½ cups Fresh Tomato Pizza Sauce (recipe above)

Flaky sea salt and crushed red pepper flakes (for serving, optional)

Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce sprinkle with salt and red pepper flakes, if desired. Bake pie until golden brown and crisp on bottom and sides, 20󈞊 minutes.

Black Olive And Provolone Grandma Pie

Grandma-Style Pizza Dough (recipe above)

12 ounces fresh mozzarella, grated (about 2½ cups)

4 ounces sharp provolone cheese, grated (about 1 cup)

1½ cups Fresh Tomato Pizza Sauce (recipe above)

¼ red onion, very thinly sliced

½ cup black olives, pitted, coarsely chopped

Crushed red pepper flakes (for serving, optional)

Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen in baking sheet, top with mozzarella and provolone, dot pie with tomato sauce, and top with onion and olives. Bake until golden brown and crisp on bottom and sides, 20󈞊 minutes.

Hot And Sweet Soppressata And Fennel Grandma Pie

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.

Grandma-Style Pizza Dough (recipe above)

12 ounces fresh mozzarella, grated (about 2½ cups)

1 cup Fresh Tomato Pizza Sauce (recipe above)

2 ounces thinly sliced hot soppressata

2 ounces thinly sliced sweet soppressata

½ fennel bulb, thinly sliced

2𔃁 fresh red chiles, thinly sliced

2 ounces Pecorino Romano, finely grated (about ½ cup)

Coarsely chopped fennel fronds, flaky sea salt, and crushed red pepper flakes (for serving, optional)

Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen in baking sheet, top with mozzarella, dot pie with tomato sauce, and top with hot and sweet soppressata, fennel, chiles, then Pecorino drizzle with oil. Bake until golden brown and crisp on bottom and sides, 20󈞊 minutes. Serve topped with fennel fronds, sea salt, and red pepper flakes, if using.

Roasted Cauliflower And Ricotta Grandma Pie

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step but well worth it.

1 head cauliflower, cut into small florets

1 lemon, cut into quarters, seeded

4 anchovy fillets packed in oil, drained

¼ cup chopped drained capers

Kosher salt and freshly ground black pepper

1 cup finely ground breadcrumbs

2 ounces Parmesan, finely grated (about ½ cup)

Grandma-Style Pizza Dough (recipe above)

8 ounces fresh mozzarella, grated (about 1½ cups)

½ cup chopped fresh flat-leaf parsley

To prepare cauliflower: Preheat oven to 400°F. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet season with salt and pepper. Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.

To prepare breadcrumbs: Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet toast, tossing occasionally, until golden brown, 6𔃆 minutes. Let cool toss with Parmesan.

The cauliflower mixture and breadcrumbs can be prepared ahead of time if it is more convenient but it can be easily done while dough is getting its second rise.

Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20󈞊 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer. Serve topped with parsley.

Spicy Tuscan Kale And Ricotta Grandma Pie

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

1 bunch medium Tuscan kale, ribs and stems removed, leaves cut into 1” strips

Kosher salt and freshly ground black pepper

Grandma-Style Pizza Dough (recipe above)

8 ounces fresh mozzarella, grated (about 1½ cups)

2 ounces Parmesan, finely grated (about ½ cup)

Crushed red pepper flakes (for serving)

Toss kale with oil and lemon juice in a medium bowl season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked). Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20󈞊 minutes. Serve topped with red pepper flakes.

Mozzarella cheese, tomato sauce and basil make the Grandma Pizza equivalent of Pizza Margherita.

Nominate your favorite cook to share their love of food with readers of The Mount Airy News.

Reach Bill Colvard at 336-415-4699.

Nominate your favorite cook to share their love of food with readers of The Mount Airy News.

Reach Bill Colvard at 336-415-4699.


7 Easy and Delicious Sheet Pan Meals for People Who Hate Doing Dishes

Once while hanging out at my high school boyfriend’s house, he showed me a leftover from his mother’s recent dinner party—a tiny duck that his mom had made out of dough…for decorative use in a soup course.

Regrettably, I’ve never had a soup course at my dinner parties, nor constructed little bread ducks for floatation purposes, but I love to entertain. Performance anxiety means I’m lucky if that happens twice a year, so in an effort to be less of a shut-in, I’m on the hunt for dinner ideas.

Cookbook and food bloggers will talk up the merits of “One-Pot Wonders,” or slow-cooker simplicity. But let’s ask ourselves: Is “slop” really dinner-party appropriate? Enter the cookie sheet/pan option, which allows you to roast everything en masse in the oven.

It’s a trend the Food Network attributes to a growing interest in old school cooking instruments like cookie sheets or broilers (those hot coils inside at the top of the oven). The foodie site recommends people think of cookie sheets as the equivalent of slow cooking or a “set-it-and-forget-it dinner.”

What I like about sheet-pan meals is that all the flavours blend together while remaining separate. Translation: no slop. So pick a protein, two veggies, add some basic spices and place it all on a cookie sheet lined with parchment paper for easy clean-up. Plate individually for a restaurant effect or serve family style on a beautiful platter.


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Hot and Sweet Soppressata and Fennel Grandma Pie - Recipes

BRODIE CHAN - salted nutella cherry cookies. Makes about 32 200g unsalted butter, at room temperature190g Nutella110g Demerara sugar110g raw caster sugar2 eggs, at room temperature200g plain flour1 tsp baking powder1 tsp bicarb of soda50g dried cherries, roughly chopped50g hazelnuts, roughly chopped1 tbsp sea salt flakes Preheat a fan-forced oven to 160ºC.

Combine butter and caster sugar in a large bowl, beat with an electric mixer on low speed until well combined, then increase speed to high and mix until pale and fluffy. Add Demerara sugar and beat to combine. Add Nutella and eggs to the butter mixture and beat to combine. Combine flour, baking powder and bicarb. Line a baking tray with baking paper. Bake for 8 mins in the centre of the oven, then remove and allow to cool for about 5 mins on tray - the cookies will become hard when they cool, then transfer to a cooling rack and repeat with remaining cooking mixture. Spanish Style Tortilla with Chicken

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Grandma-Style Pizza Dough

Ingredients (1 large pizza)

  • 1 envelope active dry yeast (about 2 1/4 tsp)
  • 1 1/2 cup warm water (105-110 degrees F)
  • 2 Tbsp. olive o il
  • 4 cups all purpose flour
  • 2 tsp. kosher salt

Combine the active dry yeast and 1 1/2 cup water in a large bowl, let stand until yeast starts to foam, about 10 minutes.

Mix in 2 Tbsp. olive oil, then 2 cups all purpose flour and 2 tsp. kosher salt. Add another 2 cups all purpose flour, a cup at a time, mixing until incorporated and a shaggy dough forms.

Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10-12 minutes. I used my stand mixer up until this point. I attempted to use the dough hook to knead but it wasn't quite doing the trick.

Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours.


Grandma gets pizza right

Mozzarella cheese, tomato sauce and basil make the Grandma Pizza equivalent of Pizza Margherita. - Bill Colvard | The News

Despite the joys and general deliciousness of homemade pizza as often discussed in this space, the fact remains that a home oven is simply not capable of the 800-degree temperature that a wood-fired brick oven can produce.

Without that high temperature, it’s really hard to get a thin, crispy crust on a pizza. There are hacks and workarounds. Precooking the pizza on the stovetop in a cast iron skillet before baking is a good one, but that works better for thick crusts. A gas or charcoal grill can work up some pretty high temperatures and with some practice, it’s possible to produce some excellent pizza on the grill. But there is a learning curve. There are even little fake ovens that are placed over the gas jet on a gas range which will reach 600 degrees but they cost $130. and only make small, single-serving pizzas. Not an ideal solution.

But while everyone else has been spinning their wheels with special equipment, Italian grandmas in Long Island addressed the problem head-on and figured out a way to get a great pizza at home that is quick and easy enough for a weeknight meal.

In the early aughts, this pizza made its way out of Nonna’s kitchen and into commercial pizzerias on Long Island and was affectionately referred to as “Grandma Pizza.” It has since made its way through the New York metropolitan area, with a few pizzerias in Manhattan claiming to have originated the concept, but is still hard to find outside New York.

So what exactly is “Grandma Pizza?”

It is similar to a Sicilian pie in that it is square. (Both Sicilian and Grandma pizza are actually rectangular instead of square, but a pizza with four corners is always called a square pie and that’s that.) The dough for a Grandma pizza is also pulled into the shape of the pan after a first rise, like a Sicilian pizza. But the similarity ends there.

The Sicilian pie is given time to rise to a pillowy fluffiness before baking. The end result is not unlike focaccia. The Grandma pizza only gets a brief second rise, 30-40 minutes, so that the finished pizza is light and crisp. If baked too soon without that short second rise, the dough would be firm and too chewy.

To keep things quick and easy, make up the dough the night before. Leave it to rise in the refrigerator overnight. The slow, cold rise will allow a little time for fermentation and yield a more complex flavor. Then when you get home from work the next day, pull out the dough, stretch it into the pan and let it rest while you make the sauce or get some other stuff done.

The sauce for Grandma pizza is also quick and easy. You don’t even have to turn on the stove. Whip it up in a blender or food processor and you’re ready to go. Grandma’s have been known to simmer a pot of sauce all day long but on a weeknight, different measures are called for. And don’t be tempted to skip the anchovies in the sauce. They’ll add depth of flavor that more than makes up for the lack of cooking. If you have anchovy haters in the family, just don’t tell them. And hide the tin.

Grandma pizza breaks with tradition in another way. The cheese goes first on this pizza. Then the sauce is dotted over the cheese. Don’t completely cover the cheese. This way some bites will have sauce and some will not. It’s counterintuitive but that gives the sauce a more important role than usual. The bites without sauce make you notice the sauce in the bites that do have it.

Also, when building your Grandma pizza, resist the temptation to add extra cheese. A light hand is the way to go. This is not the time to go all “Garbage Pizza.” It’s all about the interplay between the dough, sauce, cheese and other toppings you may choose.

So next time you’re hankering for a little homemade pizza, remember Grandma knows best.

All recipes are based on an 18”x13” sheet pan and make 1 pie (about 6 servings.)

Grandma-Style Pizza Dough

1 envelope active dry yeast (about 2¼ tsp.)

2 tbsp. plus ½ cup olive oil, plus more for bowl

4 cups all-purpose flour, divided, plus more for surface

Combine yeast and 1½ cups warm water (105�°) in a large bowl let stand until yeast starts to foam, about 10 minutes. Mix in 2 Tbsp. oil, then salt and 2 cups flour. Add another 2 cups flour, a cup at a time, mixing until incorporated and a shaggy dough forms. Turn out dough onto a lightly floured surface and knead until soft, smooth, and elastic, 10󈝸 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Chill 24 hours. Coat an 18吉” rimmed baking sheet with remaining ½ cup oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.) Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place (but not too warm!—about 70° is ideal for yeast to grow) until it is puffed and full of air bubbles, 30󈞔 minutes.

Fresh Tomato Pizza Sauce

Makes about 5 cups. This recipe doesn’t use the liquid from the can of tomatoes. Save it for a braise or stock.

1 28-oz. can whole peeled tomatoes, drained

2 anchovy fillets packed in oil, drained

Kosher salt and freshly ground black pepper

Pulse tomatoes, anchovies, garlic, oil and basil in a food processor or blender until mostly smooth (some texture is okay) season with salt and pepper.

Classic Mozzarella Grandma Pie

This is the pizza margherita of square-shaped pie.

Grandma-Style Pizza Dough (recipe above)

12 ounces fresh mozzarella, grated (about 2½ cups)

1½ cups Fresh Tomato Pizza Sauce (recipe above)

Flaky sea salt and crushed red pepper flakes (for serving, optional)

Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen on baking sheet, top with mozzarella, and dot pie with tomato sauce sprinkle with salt and red pepper flakes, if desired. Bake pie until golden brown and crisp on bottom and sides, 20󈞊 minutes.

Black Olive And Provolone Grandma Pie

Grandma-Style Pizza Dough (recipe above)

12 ounces fresh mozzarella, grated (about 2½ cups)

4 ounces sharp provolone cheese, grated (about 1 cup)

1½ cups Fresh Tomato Pizza Sauce (recipe above)

¼ red onion, very thinly sliced

½ cup black olives, pitted, coarsely chopped

Crushed red pepper flakes (for serving, optional)

Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen in baking sheet, top with mozzarella and provolone, dot pie with tomato sauce, and top with onion and olives. Bake until golden brown and crisp on bottom and sides, 20󈞊 minutes.

Hot And Sweet Soppressata And Fennel Grandma Pie

If you prefer a spicy pie, use twice as much hot soppressata and none of the sweet type.

Grandma-Style Pizza Dough (recipe above)

12 ounces fresh mozzarella, grated (about 2½ cups)

1 cup Fresh Tomato Pizza Sauce (recipe above)

2 ounces thinly sliced hot soppressata

2 ounces thinly sliced sweet soppressata

½ fennel bulb, thinly sliced

2𔃁 fresh red chiles, thinly sliced

2 ounces Pecorino Romano, finely grated (about ½ cup)

Coarsely chopped fennel fronds, flaky sea salt, and crushed red pepper flakes (for serving, optional)

Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen in baking sheet, top with mozzarella, dot pie with tomato sauce, and top with hot and sweet soppressata, fennel, chiles, then Pecorino drizzle with oil. Bake until golden brown and crisp on bottom and sides, 20󈞊 minutes. Serve topped with fennel fronds, sea salt, and red pepper flakes, if using.

Roasted Cauliflower And Ricotta Grandma Pie

Precooking the cauliflower and breadcrumbs means they will get toasty and crisp as the pie bakes. An extra step but well worth it.

1 head cauliflower, cut into small florets

1 lemon, cut into quarters, seeded

4 anchovy fillets packed in oil, drained

¼ cup chopped drained capers

Kosher salt and freshly ground black pepper

1 cup finely ground breadcrumbs

2 ounces Parmesan, finely grated (about ½ cup)

Grandma-Style Pizza Dough (recipe above)

8 ounces fresh mozzarella, grated (about 1½ cups)

½ cup chopped fresh flat-leaf parsley

To prepare cauliflower: Preheat oven to 400°F. Toss cauliflower, lemon, anchovies, garlic, and capers with oil on a large rimmed baking sheet season with salt and pepper. Roast, tossing occasionally, until cauliflower is tender but not browned, about 20 minutes. Squeeze lemon juice over cauliflower and toss to coat. Discard lemon and garlic, if desired.

To prepare breadcrumbs: Meanwhile, toss breadcrumbs and oil on a large rimmed baking sheet toast, tossing occasionally, until golden brown, 6𔃆 minutes. Let cool toss with Parmesan.

The cauliflower mixture and breadcrumbs can be prepared ahead of time if it is more convenient but it can be easily done while dough is getting its second rise.

Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with cauliflower mixture. Bake until golden brown and crisp on bottom and sides, 20󈞊 minutes. Top pie with toasted breadcrumbs and bake 1 minute longer. Serve topped with parsley.

Spicy Tuscan Kale And Ricotta Grandma Pie

Feel free to substitute other types of kale, such as curly or Red Russian, but make sure to pre-dress and massage the leaves as noted in the recipe.

1 bunch medium Tuscan kale, ribs and stems removed, leaves cut into 1” strips

Kosher salt and freshly ground black pepper

Grandma-Style Pizza Dough (recipe above)

8 ounces fresh mozzarella, grated (about 1½ cups)

2 ounces Parmesan, finely grated (about ½ cup)

Crushed red pepper flakes (for serving)

Toss kale with oil and lemon juice in a medium bowl season with salt and pepper. Massage dressing into kale with your fingers and let sit at room temperature 2 hours to soften (this will keep kale from getting too crispy when baked). Place a rack in lower third of oven and preheat to 525°F. or as high as oven will go. Once dough has risen in baking sheet, top with mozzarella, dot with ricotta, and top with kale and Parmesan. Bake until golden brown and crisp on bottom and sides, 20󈞊 minutes. Serve topped with red pepper flakes.

Mozzarella cheese, tomato sauce and basil make the Grandma Pizza equivalent of Pizza Margherita.

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Fried chicken glaze (page 29)

From Bon Appétit Magazine Special Issue: The Foods We Crave Now…and How to Cook Them (2018) Bon Appétit Magazine Special Issue

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  • Categories: Sauces for poultry Vegan Vegetarian
  • Ingredients: ground cayenne pepper chile powder garlic powder paprika frying oil of your choice


Above Average Pizza in Pittsburgh

For a pizza to be above average, we start to look at the increase in quality of the pizza as well as more than just a few key things that make it stand out.

These small details may be no different than a decent pizza above depending on how you review pizzas, but the final product comes out to with a taste that we prefer just a little bit more.

Colangelo's

Colangelo's is a popular cafe and bakery tucked away just off of Penn Avenue in the Strip District. While this one is known for a number of delicious products, it is quite popular for their pizza! Pizzas here are available either as full pies or by the cut (pre-baked and reheated), and during our recent visit we opted for the latter with one traditional and one Sicilian.

While the toppings here were on the more conventional side, what we really love about Colangelo's is their crust. Both the traditional and Sicilian cuts had a wonderful flavor that you just don't get on most pizzas. In fact, all of the breads available at Colangelo's (both in pizza and sandwich form) are among our favorites we've had in the city- meaning that whatever you order will be delicious as the bread is truly the star!

Colangelo's is located at 207 21st Street in the Strip District.

Aviva Brick Oven

Aviva Brick Oven is a popular wood-fired pizza shop located in Warrendale that also has a mobile oven that visits local breweries and events. We were fortunate enough to check this one out at 1700 Penn Avenue in the Strip District and opted to sample their namesake Aviva pie with hot Italian sausage and banana peppers.

The first thing we noticed about this one is that its size is a generous portion and was large enough to fee the two of us comfortably. Secondly, it didn't take long after biting into the first slice that we realized their namesake packs some serious heat (something we can get behind). While we do wish that this one was kept in the oven just a few moments longer to crisp up the crust a bit more, we have to admit this is a lovely wood-fired pie all the same.

We look forward to checking out their restaurant for more options someday soon!

Aviva Brick Oven has a permanent location at 16099 Perry Highway in Warrendale as well as a mobile oven. We sampled this one from the latter.

Piazza Talarico

Piazza Talarico is a cozy neighborhood Italian restaurant that features what we would call grandma's recipes. Think simple dishes full of great flavors at attractive prices. Add on the house-made Italian wines and you have really won us over.

The restaurant has a decent pizza menu with about six classics like margherita, four cheese, and soppressata to name a few. The pies are personal size (10″) and made with a crispy, thin crunch that we can always appreciate. Our only minor knock on this pizza was that the dough seemed to be a bit plain in terms of flavor, and could do with some extra seasoning.

But, apart from that, it is hard to say no to pizzas and house wines here!

Piazza Talarico is located at 3832 Penn Avenue near Arsenal Cider House in Lawrenceville.

V3 Pizza

V3 Pizza is an interesting spot that focuses on flatbread style pies in a build-your-own setup (much like Subway or Chipotle) with primarily local ingredients. This restaurant offers an impressive number of crusts, sauces, cheeses, and toppings making it all but impossible to try all the combinations.

While this one focuses on pumping out pies in a hurry, we have to say that this one is a great option for its size (enough food for two meals unless you're starving) and price (all pizzas are under $10!). Just keep in mind that the flatbread style of the crust in this one has a slightly different texture than you would expect from thin crust pizza.

But all things being equal, there really is not anything wrong with a cheap, fast pizza in the city.

V3 Pizza has two locations- one at 11 Fifth Avenue downtown and one at 4500 Butler Street in Lawrenceville.

Wood Stoked Oven

Wood Stoked Oven is a mobile wood-fired pizza oven that is making the rounds at area farmer's markets and breweries. We first spotted this one at Allegheny City Brewing in the North Side and paired an order of their margherita and bee sting (featuring pepperoni, hot honey, and jalapeno).

There are several things to love about these pizzas. They're a solid size (roughly 12″ and six slices), turn out fast, and are quite reasonably priced for what you get. Then there is the flavor with a nice charred crust and, in the case of the bee sting, a fairly solid punch of heat from the hot honey and jalapeno combo- two things we absolutely love in our pizzas.

We will note that since this one is mobile, their offerings are a bit minimal- roughly five or six pizza styles at any given time. But when wood-fired pizza comes to you, well, we'll never say no.

Wood Stoked Oven posts their locations on their Facebook page.

Pizzeria Davide

Pizzeria Davide is the long-awaited pizza shop by the team behind the popular Italian restaurant, DiAnoia's, which finally opened its doors in mid-2019.

The shop offers pizza by the slice at a walk-up window as well as options for 12″ small and 20″ extra large pies in various styles of Old World (provolone), Marinara (no cheese), and Margarita (fresh mozzarella)- plus various specials based on different base pies.

The pizza here itself is quite tasty and focuses on simple, high-quality ingredients that really shine through in flavorful bites. On my first visit, I opted for a soppressata and mushroom Old World Style special and unknowingly ended up with a monstrous 20″ pie with some rather thin crust that, by the time it was delivered at least, was unfortunately not super crisp (although the flavor more than made up for it thanks to the high-quality soppressata that was mounded on).

Pizzeria Davide is knocked into a lower category here for one reason, and that is value. The pizzas only run in two sizes (small and extra large), and special pies (essentially discounted topping combos) are only available for the 20″ pies. From a value aspect, we'll go with the 20″ pies with slices as big as our heads, but at the same time our pizza order alone ran $25 before delivery and tip which is a bit excessive for any pie- quality or not.

If a mid-range pie ever comes out in both size and price, we will definitely consider boosting this ranking.

Pizzeria Davide is located at 2551 Penn Avenue in the Strip District as well as 1124 Park Manor Blvd in Robinson Township and 221 2nd Ave in Carnegie.

Dinette

Dinette in East Liberty focuses on small plates and personal pan pizzas that are cooked in their brick oven pizza and topped with local ingredients (many of which are grown on their roof top garden).

The only thing holding back from rating this one much higher is that their price ($20 including tip) is a bit steep for their size.

Dinette is located at 5996 Centre Avenue in East Liberty.

Caliente Pizza and Draft House

The folks at Caliente Pizza and Draft House have been making names for themselves in the pizza scene, winning international competitions for their pan pizza.

So it should be no surprise that this one is ranked highly because of their crust (although the fresh toppings don't hurt it).

When comparing the two, we definitely enjoyed the crust of the pan as a superior product over the standard pizzas (which may be more in our below average category), but we have to admit that the edges are almost too puffy and take a fair bit of surface area away from the delicious toppings. Still, a solid pizza all the same.

Caliente Pizza and Draft House has several locations in the region. Our review is based off of the location at 4624 Liberty Avenue in Bloomfield.

Shelly Pie

Shelly Pie is one of those places with a die-hard following that we were recommended to try again and again. During our first visit, we opted for an order of one traditional pie and one Sicilian to try a bit of each.

On the traditional front, we went for a white pizza with tomato and spinach and really enjoyed the herb-forward sauce as well as the rather hefty amount of cheese on top. This paired well with the crust which had quite the good flavor as well. The Sicilian style pizza here was a bit of a let-down if only because the crust itself was quite doughy to the point that it took away from the toppings ever-so-slightly.

Couple the above with the fact that even the smallest orders at Shelly Pie are quite large and we can see why they're popular all the same!

Shelly Pie is located at 912 Penn Avenue in Turtle Creek, PA.

Spirit and Slice Island Pizza

The pizza at Slice Island (located at Spirit bar in Lawrenceville) is not for everyone, let's just get that out of the way early.

This one is Sicilian style and square cut, but they put an emphasis on unusual toppings like sausage and corn or pea shoots, jalapenos, and strawberries.

Weird? Definitely. Takes a bit to get used to? For sure. We started out not liking this one very much but by the time we finished our tray we were craving more. We rank this one above average because of that with the caveat that we know not everyone will have the same opinion.

Spirit is located at 242 51st Street in Lawrenceville.

Proper Brick Oven

Proper Brick Oven in downtown Pittsburgh focuses on brick oven pizzas (naturally) and other Italian inspired mains. During our visit we sampled a pie with prosciutto, figs, and goat cheese that was topped with fig-infused balsamic vinegar.

Between these wonderful toppings and a nice, charred crust we have to say that the pizza came together as one of the better ones we've had in downtown Pittsburgh. Just ignore the low quality of this photo and try it!

Proper Brick Oven is located at 139 7th Street in downtown Pittsburgh. They also have a food truck.

Ephesus

Ephesus Pizza is a bit of an odd one as it is as much of a Turkish restaurant as it is pizzeria!

Yes, it is an odd combination but the folks at this spot make a solid pie and top it with some more unusual options like lamb or chicken kebabs (with one full kebab per slice) or Turkish pepperoni (soujouck) to name a few.

Would this one fall in a lower category without the Turkish toppings? For sure. While the base pizza here is decent, the toppings are what really knock it out of the park and has us going back again and again. So when ordering from this spot be sure to go for the Turkish inspired creations- you can't go wrong!

Ephesus Pizza has several locations around the city. We often order from the downtown location at 219 4th Avenue near Market Square.

Pizza House (Police Station Pizza)

Pizza House (also known as Police Station Pizza) is an institution in Ambridge, PA. This one serves up square pizzas, baked in large trays and served by the slice, with toppings added on after for a wonderful a la carte spread. Want one piece pepperoni, one with sausage and hot peppers, and others with even more toppings? You can do that, and it all clocks in at a rather reasonable price, too!

Perhaps the best part about slices from Pizza House is that the crust is crunchy right out of the oven. This means that it is best enjoyed right in your car 30 seconds after you leave the restaurant. Waiting to eat at home (or as leftovers) just isn't the same. Enjoy this one hot!

Pizza House is located at 1007 Merchant Street in Ambridge, PA.


#1 Frank Pepe Pizzeria Napoletana (New Haven, Connecticut)

Frank Pepe Pizzeria Napoletanaretains its crown as America’s finest pizzeria. This is a bucket list destination, one you’ll have to make a pilgrimage to if you want to discuss the topic of America's best pizza with any authority. The New Haven icon opened in Wooster Square in 1925 and shortly thereafter moved into its current space, which at the time was the largest pizzeria in America. The pizzas here are quintessential New Haven: oblong, just a little charred, thin-crusted, chewy, coal-fired and irresistibly delicious. There are 11 locations in the region, and at each one, the original coal oven has been faithfully replicated, brick-by-brick. If you visit, make sure you try the clam pie. This is a Northeastern pizza genre unto its own, and Pepe’s is the best of all. Freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano and grated Parmigiano-Reggiano sit atop a charcoal-colored crust. It’s a combination that makes this pieone of the 101 most iconic dishes in America.


Watch the video: How To Butcher Every Bird. Method Mastery. Epicurious (December 2021).