• Thursday, November 23, 2017

Best Pizza NYC

Eataly - Pizza, Pizza with Chef Dave Pasternack
June 21, 2017

As if Eataly needed more star power, they’ve now launched a new Star Chef Pizza Collaboration with some of the top toques in the city.  We were lucky to catch up with James Beard Award-winning Chef Dave Pasternack of the Italian seafood restaurant, Esca. Chef Pasternack is an avid fisherman, who spends many weekends on his boat seeking the greatest catch.  So naturally, his pizza has a seafood element to it. 

Chef Pasternack’s pie will be made with burrata, bottarga, lemon zest, and black Hawaiian salt and will be offered at Rossopomodoro within Eataly NYC Flatiron and Eataly NYC Downtown.  His pizza may only be available at Eataly until June 30th, but he shared his recipe so that we can make it all summer long. 

 

 

 

Fresh Burrata and Bottarga Pizza

Ingredients

8.8 oz     Pizza dough
4.4 oz     Fresh Burrata
Black Hawaiian salt  (to taste)
Chive (to taste)
Olive Oil (to taste)
Bottarga (to taste)
Pepper (to taste)

 

Directions

It’s as easy as pie; pizza pie that is, to make Chef Dave Pasternack’s elevated take on pizza.  First, turn your oven to maximum temperture.  Place pizza stone in the oven to warm.  Once heated through, place the pizza dough, rolled out, on the hot pizza stone.  Put a touch of oil on the raw dough., and cook pizza in the oven for 3-4 minutes.  Remove from the oven, and add all ingreidents raw.  Serve right away, and expect to repeat several times over.  

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