The surge in delivery and takeout during the pandemic has pushed pizza sales sky-high. While there’s plenty of good pizza coming out of restaurants, scratch-made pies are rewarding for both the cook and customer. Tired of the same old toppings? Try one of these five new spins.
Photograph courtesy of California Milk Advisory Board
Harvest Pizza
Bricks Wood Fired Pizza Cafe makes the most of fall produce to create this pizza. The seasonal toppings include butternut squash, caramelized onions, kale and a pomegranate glaze. A combo of mozzarella, fontina and Parmesan cheeses, roasted garlic and pancetta round out the flavor profile, with a sprinkling of toasted sunflower seeds for crunch.
Chef Cindy Pawlcyn changes up the Italian pork sausage that traditionally tops pizza, swapping in a housemade lamb merquez. It’s made by blending ground lamb with a Moroccan-style spice mix that combines cumin, chili powder, anise seeds, sweet paprika and other pantry staples. Add a quick tomato sauce, olive tapenade and two cheeses to complete.
Pizza with Prune Jam, Balsamic-Glazed Bacon and Fresh Mint
This pizza combines sweet, savory and tangy elements for a sophisticated spin on the classic pie. The thin crust is topped with a simple-to-make prune jam, then studded with bacon and mint. Chef Daniele Uditi uses a creamy, mild French cheese called la tur, but brie makes a fine substitute.
Potatoes, Parmesan cheese and pesto combine for a different take on pizza that spud fans will enjoy. Chef Ruth Gresser of Pizzeria Paradiso suggests using red potatoes and putting them through a two-step cooking process to better hold their shape and retain moisture.
Several manufacturers now produce plant-based sausage, but at Restaurant Associates’ locations, the kitchen makes their own from scratch. Walnuts and cannellini beans are the base for the vegan version, and the mixture is spiced with Italian seasoning, fennel, garlic and onion powder and smoked paprika.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.