Celebrate National Pizza Day with Dale Talde’s Mushroom Pie
Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.
Pizza is the perfect meal. You can eat it with your hands, it covers all of the food groups and even when it’s bad, it’s actually pretty good. Pizza deserves to be loved, praised and appreciated, and there’s no better day to do so than right now on National Pizza Day. We love pies of all kinds, whether they’re super traditional or a modern spin on the classic. So we decided to ask one of our favorite chefs, Dale Talde, how he’s celebrating the food holiday this year.
Chef Talde, along with his partners David Massoni and John Bush, opened his first Manhattan restaurant in the Arlo Nomad Hotel late last year. Massoni is an “inauthentic Italian” restaurant that spins traditional dishes into something entirely new and refreshing. Think fried arancini but with biryani-style rice and malfade pasta with uni, serrano ham and smoked onion dashi. While we love all the dishes at Massoni, we’re here for Chef Talde’s take on his favorite pan pizza. The crust is thick, crunchy and has that slightly oily texture that’s borderline ethereal when it’s done just right. As for the toppings, he does everything from Buffalo chicken to a mix of pepperoni, pickled peppers and honey.
“I think that as we move forward, we will continue to see a wider net of dope ass pizzas with people pushing the limits beyond your typical NYC and Neapolitan slices,” Talde said. “There will still be a healthy respect for tradition, but the limits of what goes on top of a pizza, as well as what is expected in regards to the crust, will be pushed.”
One of our favorite nouveau pies at Massoni is Talde’s take on mushroom. A satisfying mix of ‘shrooms combined with French onion mascarpone and smoked mozzarella, it’s a delicious way to celebrate National Pizza Day. Check out the recipe below and DO try this at home.
Massoni’s Mushroom Pizza
2 oz Mozzarella
3 oz Smoked mozzarella
2 oz Roasted mushrooms*
2 oz French onion mascarpone**
1 pc Pizza dough
Top pizza with mozzarella and spread evenly across the pan. Sprinkle the edges with cheddar. Top with smoked mozzarella, mushrooms and raw egg. Bake 10-12 minutes. Garnish with onion mascarpone from a squeeze bottle.
5 pounds Mushrooms
6 sprigs Fresh thyme
In very hot large rondo, coat the bottom of pan with oil. Once the oil is almost smoking, add in half of the mushrooms. Cook until most of the moisture from the shrooms is gone with nice color on them as well. Add salt to taste and half of the thyme. Remove and place on a parchment-lined sheet tray to cool. Repeat with remaining mushrooms.
French Onion Mascarpone**
5000 grams Onions
70 grams Shallot, finely chopped
8 sprigs Thyme, chopped
100 grams Balsamic vinegar
100 grams Worcestershire sauce
10 grams Kosher salt
5 grams Ground black pepper
600 grams Cream Cheese
350 grams Horseradish
Caramelize onions low and slow. Once cooled, rough chop the onions. Mix all ingredients in a bowl. Check seasoning. Store and label.