The craziest pizza pies in the city
Pizza consistently ranks as the favorite food of many, many people. That must be due in part to the innumerable possibilities that pizza presents. The topping options are endless.
And some New York City pizzerias aren’t letting convention stop them when it comes to pizza. Toppings st these spots go far and beyond pepperoni and mushrooms.
For National Pizza Month, here are some favorites...
The Saint Louie at Speedy Romeo
Ingredients: Provel cheese, Italian sausage, pepperoni, pickled chilis
This St. Louis style pie is for cheese lovers everywhere. Why? Because in addition to the magical pickled chilis and meats, this pizza is topped with oozing Provel cheese, a combination of Swiss, cheddar and provolone with smokey flavoring. This hybrid cheese, made to melt and not be stringy when eaten, hails from the Gateway to the West, as does chef and owner Justin Bazdarich's father. 376 Classon Ave., Clinton Hill, 718-230-0061, speedyromeo.com
The Grapeful Dead at Paulie Gee's
Ingredients: baby spinach, Gouda, Parmigiano Reggiano, house pickled red grade halves
Grapes, on pizza? It's almost too insane. But it works. If you're a fan of the strange and unusual, go for this the next time you're in Greenpoint. The baking makes the tangy and salty grapes sweeter, and they create a delicate dance on your tongue when they meet the Gouda, which is another strange choice for pizza. 60 Greenpoint Ave., Greenpoint, 347-987-3747, pauliegee.com
The Bee Sting at Roberta's
Ingredients: spicy soppressata, tomatoes, chili flakes, mozzarella, honey
This ultra-special pie is from the kitchen that, arguably, elevated the art of artisan pizza in NYC. This off-the-menu pizza brings the classic sweet and sour/ yin and yang cooking rule to bear on pizza, and it's a monster success. 261 Moore St., Bushwick, 718-417-1118, robertaspizza.com
Gorgonzola Dolce at Sotto 13
Ingredients: sweet gorgonzola cream, red wine poached pears, balsamic reduction
Dessert pizzas are nothing new, of course, but the sweet and savory dessert pie is something altogether new. Gorgonzola has a funky flavor, but when mixed with cream it becomes sweeter. Pears are also sweet, but when poached in red wine they take on an acidic flavor. Balsamic vinegar also rides that line. When it's reduced, though, it becomes a sugary glaze. 140 W. 13th St., 212-647-1001, sotto13.com
Cavolfiori at Stella 34
Ingredients: roasted cauliflower, cauliflower puree, Meyer lemon, black pepper
A pizza without cheese or tomato sauce? This may sound like a disaster, but on Stella 34's pie, it's a miracle. Lactose intolerant pizza lovers: get yourselves to Herald Square. The cauliflower puree mimics the consistency of cheese, and acts as a base for the other ingredients. The acidic yet sweet Meyer lemon, the caramelized cauliflower and the sharp taste of pepper make this pie truly unique. Macy's, 35th Street and Broadway, 6th floor, 212-967-9251, stella34.com