pizza

Whenever I visit my friends in California, I always fill half of my suitcase with meyer lemons from their backyard before I return.

This is a variation of a white (no sauce) pizza where the classic triumvarite of potatoes, garlic and rosemary is embellished with earthy and assertive broccoli rabe.

The authentic pizza Neapolitana was the perfect match, like the one between Sophia Loren and Clark Gable in “It Started in Naples”. The tomato arrived from the New World most likely via Spain (Naples was part of the Kingdom of the Two Sicilies).

nspired by a visit to Frank Pepe's in New Haven a couple years ago, I recreated their magically delicious pie at home with amazing results.

One of my favorite casual restaurants is Roman Candle Baking Company. They serve a couple of things I never seem to tire of, including their Potato Pizza.

Inspired by the bounty at the farmer's market, three summer pizzas: peach and basil, roasted red pepper and tomato, sautéed broccoli rabe (rapini) and sausage. Each pizza shares a common ingredient: crème fraîche,

This blend makes a dough that crisps nicely where it touches the pan, but stays soft and pillowy in the center

A deep dish pizza for meat lovers—loaded with sausage and prosciutto—and crust lovers. The crust comes up the sides of the springform pan making it super deep dish. Really, it's a deep dish pizza for pizza lovers.

Adapted from Jim Lahey at the Sullivan Street Bakery.

This is a home grown version of my favorite pizza at my favorite local pizza joint (which some of you may know as Pizzeria Mozza).