Boston Chefs' Real or Hypothetical Signature Pizzas

Up next in the Pizza Week 2014 survey series, we asked chefs and other industry folks about signature pizzas — what their signature pizza is, if they have one, or what it'd be if they were to create one (or better yet, if a hypothetical master pizza-maker created one in their honor.) Here's what they came up with, from chicory and anchovies to corn and chanterelles.

Frank DePasquale, Owner of DePasquale Ventures: "The signature pizza at Quattro is the Margherita Pizza."

Phil Frattaroli, Owner of Ducali: "I'd say our Patate pizza: potato, pancetta, and gorgonzola cheese. The carbs on carbs scare a lot of people, but whenever anyone asks me what kind of pizza they should try, that's what I recommend for people who want to get an idea of what we do."

Dante de Magistris, Executive Chef and Co-Owner of Restaurant dante and il Casale: "The one that I am testing now for our new menu at il Casale Campana [his upcoming Lexington restaurant] is stuffed with braised chicory, anchovies, pine nuts, raisins. It is then fried and served with two dipping sauces of lemon mascarpone and spicy roasted tomato puree."

Tom Borgia, Executive Chef of Russell House Tavern: "Our signature pizza right now is probably our leek and mushroom. Very simply prepared but awesome flavors."

Rodney Murillo, Culinary Director of Davio's: "My signature pizza would be prosciutto with fig jam and arugula. Yes, it's on the menu at Davio's Boston."

Carla Pallotta, Co-Owner of Nebo: "Neapolitan-style topped with an egg to dip the crust in."

Christine Pallotta, Co-Owner of Nebo: "Red sauce, EVOO, burrata, salt, and black pepper."

Will Gilson, Chef/Owner of Puritan & Co.: "My favorite time of year to cook is when summer meets fall, like September/October. I would make a pizza with late-harvest tomatoes, corn, chanterelles, grilled scallions, basil, and fresh mozzarella. That's death row stuff right there."

Josh Bhatti, Bowery Presents & The Sinclair: "Mushroom and onion and ample crushed red pepper."

Dave Werthman, Bar Manager at The Sinclair: "Capers, anchovy, cured black olive, sausage, roasted serrano pepper tomato sauce, shaved pecorino, parsley."

Kosta Diamantopoulos, Co-Owner of All Star Pizza Bar and All Star Sandwich Bar: "16" thin crust, cooked crispy, light cheese, extra sauce with fresh basil. Whole milk mozz with a hint of parmigiano reggiano. Fresh tomato sauce, not that canned stuff where you can taste the tin."

John DeSimone, Co-Owner of MAST' (coming soon): "Our signature pizza at MAST' consists of ingredients that pay homage to the birthplace of pizza — Naples, Italy — with a few added ingredients to make this pizza a real culinary treat. The O' MAST: DOP San Marzano tomato, fresh bufala mozzarella, Jamon Serrano, crema di ricotta bufalina, garlic, EVOO."

Michael Scelfo, Chef/Owner of Alden & Harlow: "Right now it'd probably be broccoli, garlic, and anchovy. It's probably similar to what's in the tortellini [an Alden & Harlow dish], because I really like that combination, but yeah, it'd probably be a lot of veggies."

Chris Coombs, Executive Chef/Owner of Boston Chops, Deuxave, and dbar: "I think one of the things that I'm known for locally amongst my peers is my ability to forage mushrooms. Last year alone I foraged 756 pounds of wild mushrooms locally in about three weeks. I was pretty busy last fall. So I would definitely say that my signature pizza would probably be something in the first week of October with all the woods' finest mushrooms on it. I'd probably call it 'Wild Thing.'"

Mike Keon, Co-Owner of OTTO: "A lot of folks know OTTO for the mashed potato, bacon, and scallion pizza (known affectionately as 'The Masher,') which was featured on the Cooking Channel and was named one of the 50 best pizzas in America by the Food Network. It was originally a meatloaf and mashed potato pie, but nobody seemed interested. We swapped the meatloaf for bacon, and it still didn't catch on. We decided one day to hand out free samples of it, and then it completely took off. Since then, we've put the meatloaf and mashed potato pie back on the menu and people love it."

James DiSabatino, Founder/CEO of Roxy's Grilled Cheese: "I've yet to find a pizza with the best non-pizza elements of Santarpio's as toppings. I want a pizza with barbecued lamb, sausage, and cherry peppers with a shitload of cherry pepper juice."

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