These five sauce-less pizzas are loaded with soft, savory cheese and indulgent, meaty toppings. Even red sauce lovers will do a double take.
1. New Haven-Style White Clam Pizza (pictured above)
America’s best pizza is a notoriously loaded subject, but the white clam pies native to New Haven, Conn., always surface at the top of the heap. Before making the pilgrimage, try preparing this legendary Neapolitan concoction at home. Fresh, briny littleneck clams come together with an intense dose of garlic, olive oil, oregano, and grated cheese atop a charcoal-colored crust. You won’t be disappointed.
Continue Reading Comfort Fest: Top 5 Pizzas Without Sauce
Patsy Grimaldi has been making pizza in New York for more than 70 years, and he’s been a traditional slice folder for just as long. Dan Pashman thinks there are better ways to get pizza from your plate into your belly, so he took to Patsy’s newest restaurant in Brooklyn to see how his unconventional techniques fare with Patsy (begrudgingly) and his diners (enthusiastically).
Watch it all go down on Dan Pashman’s new web-original series You’re Eating it Wrong:
Let’s admit it: Regardless of whether or not Sicilian blood runs in your veins, we all have a little Italian in us when it comes to food. Who can resist the simplicity of a perfectly-cooked pasta dash or the sweet, velvety richness of Tiramisu?
This week, embrace your inner Italian by tuning in to Italian Week every night. On September 15 at 8pm ET, accompany Giada De Laurentiis on the ultimate Italian holiday, from Venice to Parma to Rome. Then at 9pm ET, watch back-to-back episodes of Unique Eats to get a taste of America’s most incredible (and incredibly famous) Italian dishes, including a hot, gooey Meatall Parm sandwich that will make you melt. On Tuesday, September 17, don’t miss a special pizza-themed episode of Unwrapped, where host Marc Summers learns why frozen pizzas are so hot, who dominates Domino’s fastest pizza-making contest and how bite-sized pretzel Combos can satisfy a pizza craving.
Continue Reading Italian Week on Cooking Channel
Figs are only in season for a few short weeks at the end of summer and the beginning of fall. They’re in a whole different flavor category than the dried figs you can find year-round. Slightly wrinkled or split figs that aren’t leaking juice are what to look for. Ripeness is indicated by a slightly sagging skin. Skip figs that look shrunken, are squishy or have begun to ooze. Their sweetness is great solo or in a dessert, but it is also amazing when paired with savory ingredients like pizza dough. Figs only keep for a day or two, so plan your menu for pizza or flatbread in advance.
1. Fig and Blue Cheese Flatbread (pictured above)
Use a favorite pizza dough recipe or store-bought dough for this sweet and salty flatbread that tops a baked pizza dough with caramelized onions, figs and blue cheese. Finish it in the oven with a drizzle of olive oil until crisp with a rich brown crust. Remove it from the oven, and tear prosciutto and oregano over the pizza.
Continue Reading Summer Fest: A Perfect Pairing of Figs and Pizza Dough
The whole world likes pizza. But in New York City, we have a love affair with it. Italian-American pizza as we know it was born here. New York City is the “slice joint” capital of the world, but if you can’t make it out to the Big Apple, I’m going to show you how to make it right in your own kitchen at home.
First, let’s talk about your oven. What gives New York-style pizza its signature crispy crust is the deck ovens that we use. Deck ovens have thick stones that we cook the pies directly on. These stones retain a lot of heat and give our crusts that unbeatable bottom. To convert your home oven, you’re gonna need a pizza stone. Don’t have one? You can use quarry tiles.
Go to Home Depot, buy a box of quarry tiles, put your oven rack all the way to the bottom and lay your stone or quarry tile over the rack. The stone needs to be heated all the way through before putting your pizza on it; otherwise you’ll end up with a cooked top and a soggy bottom. Turn your oven up as high as it goes; we want to get to about 550-600 degrees F. Let it preheat for at least an hour.
Continue Reading How to Make New York-Style Pizza at Home
From a classic homemade dough to calorie-saving pita crust, the possibilities for your homemade pizza are endless. Alton Brown’s Pizza Pizzas (pictured above) call for a dough that must rest for 18 to 24 hours but if you’ve got to immediately satisfy a pizza craving and you want to skip store-bought dough, stop by your local pizzeria. Chances are they’ll sell you a homemade dough for a fraction of what you might pay for a full pizza. Then head home to top it with some of these delicious (and unique) toppings:
Continue Reading Comfort Feast: Unexpected but Delicious Pizza Toppings
photo by Carolyn Kaster/Associated Press
In this contentious, and never-ending, election season, who would have guessed that pizza would become such a major player? First there was Pizza Hut and their attempt to photo bomb the second debate
, and now there is this piece of news coming out of the Buckeye State: the Ohio Republican Party filed an election complaint alleging that an Obama organization has been trading votes for pizza
! This argument is set to become as heated as anchovies versus no anchovies.
What crazy stuff have you done for a slice of delicious ‘za? Be honest. You are among friends.
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).
Continue Reading Cookbook Giveaway: My Pizza