The Vesuviana at Adrienne's Pizzabar, Nick Angelis' lively restaurant in New York's Financial District, delivers an impressive composition of flavors. Spicy pepperoncini comes together with briny olives and salty anchovies to create a savory complexity unmatched by most pizza toppings.
Leslie Muhlhahn, chef and owner of Finger Lakes Flat Bread stationed at the Ithaca Farmer's Market, is turning out thin crust, wood-fired pizza that Farmer's Market patrons can't get enough of. Leslie's so-called "flatbreads" are more than worthy of the "pizza" title.
The Shiitake Pie at Co. (bread man Jim Lahey's Chelsea pizzeria) is an unusual little number, with a walnut and caramelized onion spread forming the base for shiitake mushrooms. But one bite and you'll find that the tastes and textures of this cheeseless pie are supremely harmonious.
There is something alluring about a golden egg yolk running all over your pizza. At Jean-Georges Vongerichten's Greenmarket-inspired ABC Kitchen in New York, Chef Dan Kluger takes breakfast pizza to new heights by placing an oh-so-runny egg atop his earthy wild mushroom, Parmesan, and oregano pie.
Williamsburg's Best Pizza has been getting a fair amount of attention for its pizza (oh, and these guys liked it, too). But head pizzaman Frank Pinello says he doesn't listen to the hype. He says that if he's doing something right—or something wrong—his customers will tell him about it personally.
"So is lardo essentially just....fat?" Someone recently asked me. Well in a way, yes, but really, it's so much more—pure pork fatback cured with salt and other spices such as rosemary, pepper, and garlic.