Top chefs share their favorite “pie” recipes and a dash of inspiration.
Tyler Florence, host of Food Network's "Food 911," offers hearty Grilled Pizza with Mozzarella di Bufala and Sausage. Cherry tomatoes and fresh basil make bright counterpoints for the cheese and sausage.
A slice of heaven, a slice of life, the ultimate comfort food. Call it what you will, pizza is loved by everyone … and why not? It’s the perfect food: baked dough, tomatoes (usually), cheese and herbs. Starting with these basics, anyone can become a pizzaiolo for a day, adding ingredients to suit her or his fancy, or to feature whatever is best in the garden or market.
To help fire up your pizza-making creativity, we’ve gathered recipes from five of America’s top chefs—authors, restaurateurs and television hosts. Pizza makers often debate the finer points of their art—such as whether to make a deep dish or thin-crust pie; whether to use baking stones or pans; or whether to bake in a wood-fired or coal-heated oven. But all agree on this: The key to making great pizza is to use the freshest ingredients you can find.
• Mario Batali's Pizza Margherita
• Ina Garten's Pissaladière Provençal
• Ellie Krieger's Arugula, Carmelized Onion and Goat Cheese Pizza
• Deborah Madison's White Pizza with Sage
• Tyler Florence's Grilled Pizza with Mozzarella di Bufala and Sausage
Linda Shockley is a writer based in New York City, home of the New York slice. She feels no shame in admitting that she still loves a slice of cold pizza for breakfast.
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