Pizza night just got a whole lot tastier.
We asked four chefs what they order or make when it’s time for pizza.
From gourmet classics to out-of-the-box originals, here are the chef-approved pizzas youhaveto try making at least once.
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Then, for more tasty pizza creations, check out our list of8 Healthy Homemade Pizzas Better Than Takeout.
“[It has] a bit of everything here… spicy sweetness and loads of umami.”
“Simmer and reduce until thickened.”
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“Get this in the oven until the crust turns a golden brown,” he says.
“Garnish with chopped green onion and chiffonade green cabbage.
Kimchi works if you want extra spice and flavor!”
Courtesy of Havens Kitchen
Chef’s tip: Be sure to use room-temperature dough!
This will make it easier to stretch and shape the dough for the pan.
Pans that work well for pizza in the oven include baking sheets, cast-iron skillets, and 913-inch pans.
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Then add shredded mozzarella, ricotta cheese, and sliced sun-dried tomatoes.
Bring the pizzas back to the grill for another 2 minutes, or until the cheese gets melty.
What makes a Margherita pizza different from a regular cheese?
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So what’s the chef’s secret for a perfect Margherita pizza?
It’s all about the dough and how to cook the pie.
He recommends making your own dough from scratch.
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This will ensure the pizza gets that crusty texture without burning the bottom and unevenly cooking the pie.
