Make classic Boscaiola Pie with Jim Lahey's no-knead crust, topped with sausage, mushrooms and red onions.
Besides doughnuts, pizza is my all-time favorite food. When I got Jim Lahey’s cookbook My Pizza, my husband and I were inspired to make homemade pizza the next night – and again the week after – because this is simply the best pizza you can make at home.
As pizza connoisseurs know, the secret to great pizza is amazing crust – flavorful with good chew, crisp in some places, charred in others. It’s no surprise that Jim, famous for his simple no-knead bread method (detailed in his first book, My Bread) and founder of New York City’s Sullivan Street Bakery and pizza restaurant Co., knows how to make fabulous crust. The no-knead method takes minimal effort and allows flavor to develop slowly as the dough rests. It’s pure genius. And once you’ve mastered the crust, Jim’s creative, fresh toppings are just icing on the cake (or pie, in this case).
Try a couple pizzas from My Pizza today:
- Bird’s Nest Pie – I couldn’t resist trying this unusual springtime pizza. It doesn’t use any sauce, but you’ll never miss it with the base layer of cheese topped with shaved asparagus and eggs, all melding together beautifully. The recipe calls for quail eggs, but Jim notes you can use regular chicken eggs, preferably small.
- Boscaiola Pie – This classic pizza is topped with tomato sauce along with sausage, mushrooms and red onion.
- Ham and Peas Pie – Jim was inspired by a common Italian pasta sauce to make this pizza. It’s topped with a creamy béchamel sauce along with prosciutto, peas and fresh mint.
Use fresh spring asparagus to make this unusual Bird's Nest Pie.
We’re giving away one copy of My Pizza to one lucky winner. All you have to do to enter is leave a comment telling us your favorite pizza topping.
So, tell us, what’s your favorite type of pizza?
You must include your email address in the “Email” field when submitting your comment so we can communicate back with you if you’re the winner. (But do not post your email address into the actual body of the comment.) We’re giving one copy away to one very lucky, randomly selected commenter.
You may only comment once to be considered, and you don’t have to purchase anything to win; a purchase will not increase your chances of winning. Odds depend on total number of entries. Void where prohibited. Only open to legal residents of the 50 U.S. states, D.C. or Puerto Rico, and you must be at least 18 years of age to win. All entries (comments) must be entered between 4:30 p.m. ET on April 20 and 5:00 p.m. ET on April 24. Subject to full Official Rules. By leaving a comment on the blog, you acknowledge your acceptance to the Official Rules. ARV of prize: $27.50. Sponsor: Scripps Networks, LLC, d/b/a/ Cooking Channel, 75 9th Ave., New York, NY 10011.
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