This pizza is inspired by Gruppo’s ‘Shroomtown pizza and by EMILY’s namesake Emily pie. The mushroom blend here is the same as at Gruppo—cremini, portobello, and shiitake—but I’m also looking at a variety of mushrooms and will rotate through them to test how they work. We throw a handful of truffled cow’s milk cheese (sottocenere al tartufo) on the Funghitown after it comes out of the oven, giving it a slightly funky earthy flavor — a move we cribbed from EMILY, credit where credit’s due.

Further backstory: My friend Jennifer Jarett first introduced me to Gruppo in the East Village, so this pie is indirectly influenced by her as well. Thanks to J. Kenji Lopez-Alt for the name!

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