Since opening last December, Oak Cliff’s Neony Pizza Works has become a fast favorite for its inventive topping combinations served on 72-hour-fermented dough. (Try their banh mi pizza and thank us later.) We asked owner Alex Ham for a sweet spin on a DIY-able pie—and he delivered.
Yield: One 12-inch pizza
White ‘N Sweet Pizza
- 10 oz dough ball
- Olive oil and minced garlic mix
- 3 oz Mozzarella cheese
- 2 oz Gorgonzola cheese
- 5-6 thin slices of pear
- Pecans (approx. half a handful)
- Drizzle garlic oil sparingly over flattened dough.
- Top with cheeses and pears.
- Cook until done. (Time will vary based on your oven.)
- Top with pecans and honey drizzle.
We’re Lovin’ This Oven
There’s an easy new way to get sauced at your next backyard bash (and this one, blessedly, doesn’t require an apology text the next day). The Southlake-based brainiacs behind Solo Stove—the smokeless, stainless-steel firepits that changed the bonfire game—now bring you the Pi, a versatile oven that makes cooking perfect at-home pizzas a breeze. Its Demi Dome construction and airflow design retains and transfers high heat, while the wide opening allows for easy manuevering. Weighing in at just 30 pounds, it’s light enough to transport and a cinch to set up. And with the Dual Fuel option, you can go the authentic, wood-fired route or add the optional gas burner accessory to speed things up with propane. Chef’s kiss.