Meatballs, cooked tomato sauce, red onions, ricotta, mozzarella, pecorino Romano, Parmigiano-Reggiano and parsley
Showcasing a Staten Island Staple
Artichoke Pizza | Based in New York
Francis Garcia
Once Artichoke Pizza had gained the solid foundation of a few successful years after opening in 2008, founders and cousins Francis Garcia and Sal Basille were ready to push the envelope a bit. “We wanted to experiment with more flavors and create something that embodied the pies we ate growing up,” says Garcia. The Staten Island Pie is their take on a meatball, onion and ricotta pizza, which is popular in New York’s southernmost borough. “It was the first slice we offered that had any type of meat on it and was something that many people had never tried before.”
Its debut was a huge hit. “Our meatballs are made fresh in house and are crumbled on top of the pie with tomato sauce, red onions and mozzarella, ricotta, pecorino Romano and Parmigiano-Reggiano cheeses. It’s finished with fresh parsley,” says Garcia. “It has a creamy texture and an indulgent, full-bodied flavor that guests have loved since the beginning. It’s still very popular to this day.”
About the Author
Patricia Fitzgerald serves different roles on the Flavor & The Menu team, including writing custom content, Kitchen Collaborative chef spotlights and digital editorial content, as well as acting as a contributing editor for the print magazine. As owner of PFitzCommunications, she specializes in various areas of foodservice and hospitality, while also maintaining clients in other industries and professions. She can be reached at pfitzcommunications@gmail.com.Read More Stories by Patricia Fitzgerald
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