There are very few things more important to us than a great tasting pizza. We don’t like to eat it ALL the time, and instead save it for special occasions, using a few slices of Ricotta Honey Toast to tide us over; But nothing beats the real deal. New York is the pizza mecca of the universe, but to our surprise, we crowned our favorite pizza two months ago while in LA for our West Coast Launch. The iconic pizza was from a chic, rustic restaurant on Abbot Kinney in Venice called Gjelina’s. Blasphemous- we know, but the unique layering of savory and sweet flavors was just far more sophisticated than the New York slice. A greasy piece of cheese from Macdougal or Prince Street just couldn’t compare for us. Regardless, there isn’t a Gjelina’s within 3,000 miles of New York, so we decided to make our own version, using lots of goat and sheep milk cheese (because it has way less lactose and is much easier to digest)! Pair it with a Clover Club Cocktail and you’ve got yourself some unbelievable weekend plans!
1 lb pizza dough from a neighborhood shop (helps to make friends with your local pizzeria!) or substitute for gluten free crust mix
1/2 cup of Ricotta
1/2 cup of aged Goat Cheese
1/2 cup chopped Cremini Mushrooms
1/2 cup chopped Oyster Mushrooms
Sprig of fresh Thyme
1 cup Olive Oil
Head of Garlic
Heat the pizza stone in a 450 degree oven while you prepare the pizza. Prepare garlic or chili (or both, as we did) infused olive oil. Using a rolling pin and knuckles, roll out dough into 10 inch round, leaving extra dough around the edges for a healthy crust. Top with thick coat of olive oil mixture. Begin adding toppings, starting with layers of mushrooms and cheese. Finish with sprigs of thyme and a sprinkle of chili flakes. Using a circular cutting board and spatula, transfer the pizza onto the pizza stone and let bake 10-15 minutes. Cool before serving and top with flake salt and infused olive oil as needed.
Tip: to take your slice to the next level, drizzle with honey. It sounds odd, but trust us, it’s INCREDIBLE.
Photo by Sally Griffiths
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