Pizza Cavolfiore (cauliflower pizza)
by Celia Cheng
October 11th, 2007
GRANDAISY BAKERY
73 Sullivan St
(Spring & Broome St)
212-334-9435
$
Grandaisy Bakery has delicious pizzas whose recipes date back to the original Sullivan Street Bakery. Though the once-owners of a single enterprise have now gone their separate ways, the two resulting bakeries both serve many similar, if not some of the same, delicious goodies. However, the cauliflower pizza is only available at Grandaisy bakery, and it is in my opinion the most delicious of the pizzas, though all of them — potato, tomato, mushroom, zucchini, celery root — are excellent! With pieces of cauliflower, gruyere cheese and specks of parsley topping their signature crispy, thin crust, it’s a delicate but winning combination. On occasion, walking home after having a slice, I’ve had to circle back to get another.
Posted in Bread , Italian , Pizza , Snack , SoHo
Nonna Maria Pizza
by Celia Cheng
September 13th, 2007
BLEECKER STREET PIZZA
69 7th Ave S
@ Bleecker St
212-924-4466
$
Bleecker Street Pizza’s Nonna Maria is a Tuscan thin-crust pizza with fresh mozzarella, homemade marinara sauce — made with canned whole Italian San Marzano tomatoes that will knock your socks off — Parmesan and fresh basil. Unlike regular slices that have a marinara and cheese base, this is more like a bianca with chunks of the delicious marinara sauce on top of the cheese. Bleecker Street Pizza looks like your run of the mill corner pizzeria, but the Nonna Maria is such an unexpected gourmet surprise. I love being caught off guard in this way. And the bonus is that it’s only $2.50 a slice!
Posted in Greenwich Village , Italian , Pizza
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Clam, Chilies & Parsley Pizza
by Celia Cheng
June 28th, 2006
FRANNY’S
295 Flatbush Ave
(St. Marks Ave & Prospect Pl)
Prospect Heights, Brooklyn
718-230-0221
$$
Franny’s pizza is thin crust with no frills. The crust is yummy, and the other ingredients that adorn the pizza complement it equally well. As a clam lover, I only wish there were a couple more clams on this pizza, but the chilies, parsley and olive oil make it like a vongole spaghetti only in pizza form. Simply delicious!
Potato Pizza
by Celia Cheng
March 29th, 2006
ONCE UPON A TART
135 Sullivan St
(Houston & Prince St)
212-387-8869
$
I call this “potato pizza.” Using baguette as the pizza base, slices of Red Bliss potato top the pizza with tomato paste and melted mozzarella. Even though there is no meat on it, the rich flavor of the tomato paste makes it seem like there is. This is an alternative type of pizza but a viable and healthier choice for lunch or a snack.
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Thin-Crust Pizza
by Celia Cheng
March 29th, 2006
GONZO
140 W 13th St
(6th & 7th Ave)
212-645-4606
$$
As far as grilled thin-crust pizza goes, Gonzo is excellent. The emphasis is more on the ingredients and combinations rather than cheese and dough. This Al Forno (Providence, Rhode Island) style pizza seems to be a lighter fare compared to the traditional New York-style pizzas, but I could be kidding myself. Regardless, it’s good.
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