October is National Pizza Month—not that anyone needs an excuse to give this essential nosh a shout-out. In celebration, Rotolo’s Pizza threw down a recent recipe challenge to its customers for a best pizza recipe. The winning pie will be featured as a special menu item, and its creator earns free pizza for a year at the Baton Rouge-born chain.
It got me thinking: What would I have submitted in such a contest? And with so much interesting, original pizzas in Baton Rouge these days, what would it take to win a contest like this?
We’re in the midst of a pie heyday in the Capital City. There’s a firm base of favorites like Fleur de Lis, offering its irreplaceable ‘Round the World pie with sweep-the-floor toppings (Including anchovies. Yum.). Then there’s Pastime’s firm crust pies with toppings tucked under the cheese that have been popular for 70 years. Spots like Reginelli’s and Red Zeppelin are packed on weekends thanks to ingredient combinations that diners return to week after week. The fleet of newcomers are really keeping things interesting, including quick-fired, made-to-order pies at Lit Pizza and Jabby’s, and similar-to-pizza Alsatian tarte flambées with inventive themes at Flambée Café. Rocca Pizzeria in Mid City, which opened this past January, has been turning diners on to its detailed white- and red-sauced pies with locally sourced meats, veggies and accoutrements. It just added a new fall pizza to the line-up: poached pear with smoked blue cheese, prosciutto, arugula and a port reduction drizzle.
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Everyone loves a straightforward pepperoni pizza, but when it comes to creating a great combination pie—the kind that would win a contest—you need a good balance of flavors. Additions like caramelized onions, a drizzle of honey, fruit (apple, pear or fig, especially), tomatoes (fresh, sun-dried or roasted) and fresh herbs like basil and parsley all bring a hint of sweetness and serve as a spirited counterpoint to heavier cheeses and meats. The other big rule of thumb is the number of toppings. Too many will overload a pie and make it soggy.
My favorite pie these days is a riff on arugula and prosciutto, a combination that works because of its simultaneous punch and brightness. The addition of nutty fontina cheese, lemon zest, apple and red seedless grapes give it a playful range of flavors.
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To a homemade or store-bought crust, add a drizzle of olive oil, about a cup of shredded fontina, a few thin slices of apples and a handful of halved red seedless grapes. Bake until the crust is firm and the cheese is melted. Remove from the oven and top with fresh arugula tossed with a dressing of equal parts lemon juice and olive oil, lemon zest and a little honey. Add a few slices of prosciutto to the pizza, then slice and serve.
What’s your favorite toppings for a homemade pizza? Let us know in the comments!
Maggie Heyn Richardson is regular 225 contributor. Reach her at hungryforlouisiana.com.