There was a brief item in the NY Times food section this week about Waldy Malouf’s new pizza joint in Chelsea. Sounds fantastic: the two toppings they mentioned in the article were:
1) Braised lamb, roasted lemon
2) Arugula, garlic, cheese and fried egg.
I decided to try making the latter last night, using gruyere and goat cheese. (Gruyere for base, then arugula and finely chopped garlic, then four fried eggs over easy with yolks as liquid as I could get them, goat cheese on top.)
Insanely good, even without a wood-fired oven.
Just curious about the best unusual pizza topping various people have encountered.