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Upside-Down Pizza with Goat Cheese
Upside-down pizza with fennel and salami
What happens when focaccia and pizza mix? A pizza with a bubbly, airy, chewy center that “breaks all the rules,” Chris Kimball writes—for “amazing results.” Inspired by the best focaccia we’ve ever tried, in Bari, Italy, it crisps up on both the top and bottom. We opt for a lighter hand with the cheese (Parmesan cream) to preserve the crust’s delicate center, with a heap of arugula for a dose of freshness. Set aside some time for rising. It’s well worth it!
This ricotta, za’atar, and arugula variety is the best of all worlds: an earthy, fresh, Middle East-inspired flavor palette, with Brazil’s crispy bottomed, yet soft and tender crust, hefty enough to load up with abundant toppings. The dough requires some advance planning, so make a big batch ahead of time—you’ll be rewarded with crusts designed for bold, abundant pies.
https://www.177milkstreet.com/recipes/spanish-style-flatbread-roasted-peppers-artichokes-prosciutto?allow_token=c3f18644-c730-4c34-868d-5ca54243f074
https://www.177milkstreet.com/recipes/salami-smoked-mozzarella-pizza-tn-med?allow_token=3e3a5d06-10fe-4959-80e5-286addcb5fef