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Pane Frattau

PHOTO PIZZA

¼ cup Pomì strained tomatoes

½ cup grated pecorino romano

1 large fried egg (see Note)

1 tablespoon extra virgin olive oil

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Sprinkle the pecorino over the sauce. Broil as directed, then cut the pizza into 6 slices and transfer to a plate. Slide the fried egg on top, drizzle with the olive oil, and serve.

Note: Fry the egg sunny-side up, or cooked to your preference, in a little olive oil while the pizza cooks.

Balsamic, Onion & Goat Cheese

PHOTO PIZZA

2 ounces creamy young goat cheese, such as Coach Farm, at room temperature

8 Balsamic-Glazed Cipolline (recipe follows)

Fresh Italian parsley leaves for garnish

1 tablespoon extra virgin olive oil

Spread the goat cheese evenly on the pizza crust, leaving a ½-inch border. Halve the onions horizontally and arrange on the goat cheese. Broil as directed, then sprinkle the parsley over the pizza and drizzle with the olive oil. Cut into 6 slices and serve.

BALSAMIC-GLAZED CIPOLLINE

MAKES A GENEROUS 1 CUP

1 tablespoon extra virgin olive oil

½ tablespoon unsalted butter

8 ounces small cipollini, peeled

¼ cup balsamic vinegar

¼ cup water

1½ teaspoons sugar

Combine the oil and butter in a large sauté pan and heat over medium-high heat until the foam subsides. Add the onions and cook, turning once or twice, until well browned on both sides, 7 to 9 minutes. Add the vinegar, water, and sugar, stirring to dissolve the sugar, then reduce the heat and boil gently, turning the onions occasionally, until they are tender and the liquid has reduced to a syrupy glaze, about 12 minutes. Remove from the heat and let cool. (The onions can be refrigerated for up to 3 days; bring to room temperature before using.)

Kids’ Pizza

Ethan (Meatballs)

8 ounces ground brisket or lean ground beef (75/25)

2 small garlic cloves, finely chopped

1 tablespoon finely chopped fresh Italian parsley

½ teaspoon cayenne

Maldon or other flaky sea salt

2 tablespoons milk

¼ cup fresh bread crumbs

¼ cup extra virgin olive oil

¼ cup Pomì strained tomatoes

½ cup grated fresh mozzarella

To make the meatballs: Combine the beef, garlic, parsley, cayenne, and a generous pinch of salt in a medium bowl, mixing gently with your hands. Add the milk and bread crumbs and mix gently but thoroughly. Shape into ¾-inch meatballs (you’ll have about 25 meatballs; you only need 12 meatballs for 1 pizza, but leftovers are great for an impromptu midnight spaghetti).

Heat the olive oil in a large sauté pan, preferably nonstick, over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 12 minutes. Transfer to paper towels to drain. (The meatballs can be kept at room temperature for up to 30 minutes.)

Cut 12 meatballs in half for each pizza you will be making. Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the mozzarella over the sauce, and arrange the meatballs on top. Broil as directed, then cut into 4 slices and serve.

Jasper (Salami)

¼ cup Pomì strained tomatoes

½ cup grated fresh mozzarella

2 ounces salami, preferably Tuscan, cut into matchsticks, thinly sliced, or chopped

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the mozzarella over the sauce, and arrange the salami evenly on the pizza. Broil as directed, then cut into 4 slices and serve.

Olivia (Prosciutto)

¼ cup Pomì strained tomatoes

½ cup freshly grated Parmigiano-Reggiano, plus a few shavings for garnish

1 ounce prosciutto, sliced or chopped

A drizzle of balsamic vinegar

Spread the tomato sauce evenly over the parbaked pizza crust, leaving a ½-inch border. Scatter the grated Parmigiano over the sauce. Broil as directed, then scatter the prosciutto over the pizza, drizzle with balsamic vinegar, and scatter the shaved cheese over the top. Cut into 4 slices and serve.

Leo (Guanciale)

1 ounce guanciale or