Topping recipe

Honey Pistachio

Garlic oil, Low-moisture whole-milk mozzarella, Sottocenere al tartufo, rind off, grated, Honey. Scaled for 1 pie.

1 pieNew York14"Garlic oil

Build each pie

After the dough is shaped

1pie

Pizza size

base

Garlic oil

2 tsp10 g

Cheese

Low-moisture whole-milk mozzarella

about 6 oz, grated (1⅔ cups)170 g

Toppings

Sottocenere al tartufo (truffle cheese), rind off, gratedOr Fontina, plus truffle oil after the bake

about 2 oz, ½ cup50 g

Pistachios, unsalted, toasted and roughly chopped

3 Tbsp25 g

Finishing

Honey (drizzle)

1 Tbsp20 g

More pistachios, chopped

1 Tbsp10 g

Make the base

Scaled for 1 pie · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pie

BeforeBrush the dough lightly with the garlic oil and cover it with the mozzarella and truffle cheese.
BeforeScatter the pistachios over the cheese.
AfterDrizzle the honey over the hot pie and finish with the rest of the pistachios.

Shopping list

For 1 pie

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Low-moisture whole-milk mozzarella170 g

Sottocenere al tartufo, rind off, grated50 g

Pistachios, unsalted, toasted and roughly chopped25 g

Honey20 g

More pistachios, chopped10 g

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

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