Perfect pizzas: Make a spinach and goat cheese pie, more

Tired of delivery and ready to experiment with a homemade pizza? Let Ryan DePersio, chef and owner of "Bar Cara" in Bloomfield, New Jersey, show you how to make four varieties of pie. It's much easier to do than you might think. Buon appetito!

Prosciutto, eggplant puree, Parmigiano pizza with arugula insalata

Ingredients

    • 1 (5oz) pizza dough
    • 3 tbsp roasted eggplant puree
    • 4 slices of aged prosciutto
    • 3 tbsp Parmigiano Reggiano
    • 2 cups baby arugula
    • Block of Parmigiano
    • 1 tbsp lemon juice
    • 2 tbsp olive oil

Preparation

Baking Directions:

Stretch out your dough so it has an 11 to 12-inch diameter. Rub eggplant puree on dough, leaving 1 ½-inch crust. Layer prosciutto over eggplant and top with shredded Parmigiano. Drizzle olive oil around crust. Cook in oven for 5 minutes, or until crust is crispy and golden brown. Cut into 4 or 8 slices and serve. Toss salad with olive oil and lemon juice, and top over hot pizza. Grate Parmigiano over salad.Note: You can make eggplant puree, tomato sauce, mushrooms, onions and spinach a day in advance.

Ryan's pie

Ingredients

    • 1 (5oz) pizza dough
    • 6 slices imported pancetta
    • 2 tbsp Bar Cara San Marzano tomato sauce
    • 3 tbsp shredded Parmigiano Reggiano
    • 1 block ricotta salata
    • 1 tbsp chopped chives

Preparation

Baking Directions:

Stretch out your dough so it has an 11 to 12-inch diameter. Spoon on sauce, leaving a 1 ½-inch crust. Layer pancetta across pie top with Parmigiano and brush crust with olive oil.Cook in oven for 5 minutes, or until crust is crispy and golden brown. Take out and grate fresh ricotta salata on top. Sprinkle on chopped chives. Cut into 4 or 8 slices and serve.

Tomato-basil pie

Ingredients

    • 1 (5oz) pizza dough
    • 2 tbsp Bar Cara San Marzano tomato sauce
    • 4 slices of housemade sliced mozzarella
    • 3 tbsp shredded Parmigiano Reggiano
    • 5 leaves of fresh basil
    • Salt and pepper to taste

Preparation

Baking Directions:

Stretch out your dough so it's 11 to 12 inches in diameter. Spoon on sauce, leaving a 1 ½-inch crust. Place mozzarella over sauce, top with Parmigiano and brush crust with olive oil. Cook in oven for 5 minutes, or until crust is crispy and golden brown. Top with hand-torn fresh basil. Cut into 4 or 8 slices and serve.

Truffle-scented mushroom, spinach and goat cheese pie

Ingredients

    • 2 tbsp caramelized onions
    • 1/2 cup roasted shitake mushrooms
    • 1/4 cup wilted spinach
    • 1/4 cup crumbled goat cheese
    • 2 tbsp shredded Parmigiano Reggiano
    • 2 tbsp black truffle oil
    • Salt and pepper to taste

Preparation

Baking Directions:

Stretch out your dough so it has an 11 to 12-inch diameter. Distribute onions around pizza, leaving a 1 ½-inch crust. Then add spinach, then mushrooms and then goat cheese and Parmigiano. Brush crust with truffle oil and cook in oven for 5 minutes, or until crust is crispy and golden brown. Take out drizzle with truffle oil and season with salt and pepper. Cut into 4 or 8 slices and serve.

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