• Choose a category
• All
• Classic-Fiction

PEPPERS

1 tablespoon extra virgin olive oil

1 garlic clove, slivered

1 teaspoon salt-packed capers, rinsed and soaked overnight in cold water (change the water often)

1 teaspoon balsamic vinegar

Maldon or other flaky sea salt

Generous pinch of hot red pepper flakes, or to taste

2½ medium piquillo peppers, drained well and quartered lengthwise

¼ cup Pomì strained tomatoes

¼ cup shredded fresh mozzarella

¼ cup shredded cacio di Roma

Crumble the sausage into a small sauté pan and cook over medium heat, stirring occasionally and breaking up any lumps, until golden brown, about 8 minutes. Using a slotted spoon, transfer to a plate.

Meanwhile, prepare the peppers: Combine the oil and garlic in a small sauté pan and cook over medium-low heat just until the garlic is barely golden, 2 to 3 minutes.

Combine the capers and balsamic vinegar in a small bowl and whisk in the garlic and oil. Season with salt to taste and the red pepper flakes. Add the peppers, stirring gently to coat.

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the sausage over the sauce and arrange the peppers on top. Scatter the cheeses evenly over the pizza. Broil as directed, then cut into 6 slices and serve.

Pepperoni

PHOTO PIZZA

¼ cup Pomì strained tomatoes

18 thin slices spicy salami, preferably from Salumi Artisan Cured Meats (see Sources)

¼ cup shredded fresh mozzarella

¼ cup shredded cacio di Roma

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Arrange the salami over the sauce and scatter the cheeses evenly over the top. Broil as directed, then cut into 6 slices and serve.

Quattro Stagioni

PHOTO PIZZA

2 asparagus stalks, thinly sliced on the bias

1½ tablespoons extra virgin olive oil

Maldon salt or other flaky sea salt and coarsely ground black pepper

¼ cup Pomì strained tomatoes

½ recipe Mushrooms from Funghi & Taleggio Pizza (Pizza)

½ recipe Peppers from Sausage & Peppers Pizza (Pizza)

1 ounce prosciutto cotto or other cooked ham, cut into julienne strips

3 ounces fresh mozzarella, cut into 6 slices

Toss the asparagus with 1½ teaspoons of the olive oil and salt and pepper to taste.

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ¼-inch border. Arrange the asparagus on one quarter of the pizza. Arrange the shiitake mushrooms on another quarter, scatter the cremini mushrooms over them, and drizzle with the truffle vinaigrette. Arrange the peppers on the third quarter, and scatter the ham over on the final quarter. Arrange the mozzarella on top, and broil as directed. Drizzle with the oil, cut into 4 slices, and serve.

Prosciutto & Arugula

PHOTO PIZZA

¼ cup Pomì strained tomatoes

¼ cup shredded fresh mozzarella

¼ cup shredded cacio di Roma

1 tablespoon extra virgin olive oil

4 thin slices prosciutto

12 small arugula leaves, left whole, or 4 to 6 larger leaves, coarsely chopped

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the cheeses evenly over the sauce. Broil as directed, then drizzle the olive oil over the pizza. Drape the slices of prosciutto over the warm pizza and scatter the arugula over the prosciutto. Cut into 6 slices and serve.

Funghi & Taleggio

Bianca & Lardo

Fennel & Bottarga

Aglio, Olio & Peperoncino

Potato, Anchovy & Ricotta

Vongole

Pane Frattau

Balsamic, Onion & Goat Cheese

Otto

Funghi & Taleggio

PHOTO PIZZA

MUSHROOMS

2 ounces shiitake mushroom caps, sliced ¼ inch thick (about 2 cups)

1 small shallot, sliced inch thick

1 tablespoon extra virgin olive oil

Maldon or other flaky sea salt and coarsely ground black pepper

1 tablespoon balsamic vinegar

Scant 1 tablespoon fresh lemon juice

¼ teaspoon finely chopped fresh rosemary

1 ounce sliced canned truffles in oil or 1½ teaspoons extra virgin olive oil

2 ounces cremini mushrooms, thinly sliced (generous ¾ cup)

2 to 3 ounces Taleggio

1 tablespoon extra virgin olive oil

12 fresh Italian parsley leaves

To prepare the