Pizza night has just gotten a whole lot better. But, of course, you can always order your go-to favorite, a loaded pepperoni pizza, or try something new, like barbecue chicken. These chefs know exactly what to cook or order if you want something more gourmet on your pizza.
Regarding pizza, we asked four chefs what they ordered or made. Unsurprisingly, they prefer to make their own, but take their ideas and ask your favorite restaurant to put them together. You can also try their favorite recipes by purchasing ready-made pizza dough or asking your local pizza joint to purchase some of their fresh dough.
1. Korean Inspired Pizza
This was something I made one day and quickly became one of my favorite pizzas. Chef Patrick recommends using Neopolitan-style dough and cooking it on high heat in a brick oven if you have one. To make a sauce, gochujang, brown sugar, sesame oil, gochugaru, and tomato paste were combined. Toppings include mozzarella cheese, thinly sliced garlic cloves, cabbage, and fried chicken thigh strips.
Place this in the oven and bake until the crust is golden brown. Garnish with chiffonade green cabbage and chopped green onion. If you want more spice and flavor, try kimchi!
2. Cheesy Romesco Pizza
The only ingredients for this pizza are romesco sauce, jarred tomato sauce, mozzarella cheese, basil, olive oil, and pizza dough. First, make sure the dough is at room temperature! This will make stretching and shaping the dough for the pan easier. Baking sheets, cast-iron skillets, and 913-inch pans are all excellent oven pizza pans.
3. Oyster Mushroom and Homemade Ricotta Flatbread
To make the arugula pesto, combine 2 cups, 3/4 cup walnuts, 1/2 cup canola or extra-virgin olive oil, 2 chopped cloves of roasted garlic, 1/4 teaspoon kosher salt, 3 tablespoons grated Parmesan, and freshly ground black pepper to taste.
Chef Josh recommends grilling a pre-packaged flatbread or naan at 350 to 400 degrees for the best results. Place the grilled flatbreads on a baking sheet, then spread 3/4 cup of the arugula pesto on a packaged flatbread or naan bread. Then top with shredded mozzarella, ricotta cheese, and sun-dried tomato slices. Top it with oyster mushrooms trimmed and sautéed in garlic-flavored olive oil. Return the pizzas to the grill for 2 minutes or until the cheese is melted.
4. White Scallop Pizza
I recommend topping your pizza with Mornay sauce (a cheesy version of bechamel), scallops, pesto, and tomato confit (slow-cooked tomatoes in fat) for a unique twist on the traditional white pizza.
5. Margherita Pizza
What distinguishes a Margherita pizza from a regular cheese pizza? Unlike a regular slice of cheese containing shredded mozzarella, a Margherita is served with crushed San Marzano tomato sauce, slices of fresh mozzarella, basil, and a drizzle of olive oil.
So, what is the chef’s secret to making the perfect Margherita pizza? It all comes down to the dough and how to cook the pie. He suggests making your own bread from scratch. Chef Michael recommends carefully placing the prepared pizza on a hot pizza stone in the oven that has been preheated on broil for the best results (without a pizza oven). Allow the pizza to broil for 3 to 4 minutes, then reduce the heat to 500 degrees and bake for another 6 to 8 minutes. This ensures the crusty texture of the pizza without burning the bottom or unevenly cooking the pie.