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:

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:

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:

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:

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