Plant Based? Plant Yourself at Genuine Pizza™ and Harry’s Pizzeria® with New Vegan Mozzarella Cheese

For Chef Schwartz quality is king and so are happy guests.  With 93% of people in American eating pizza at least once a month, and many with dietary restrictions, it is important our restaurant menus make guests feel at home — just like our dining rooms.  Now Genuine Pizza and Harry’s Pizzeria are more vegan-friendly than ever, thanks to the introduction this week of vegan mozzarella “cheese” that can be added to any pizza. The choice was popular brand Daiya, an industry leader in plant-based products and also serious about quality, to provide us with their premium Mozzarella Style Shreds.

Schwartz says, “Making our pizza restaurants more welcoming to more people is a win and something like vegan cheese is a big deal to a lot of folks.  We’re mindful of that. We’re also excited about how well the mozzarella-style melts.”

The margherita and “cheese” pizzas can be made vegan — adding caponata to either makes for a tasty combination. In addition to the vegan options on the pizza menu, we make a number of colorful salads with satisfying grains and beans, and a roasted eggplant entrée that can also be made vegan.

“Plant-based is no longer a fringe movement—it is now mainstream,” says Michael Lynch, Daiya’s vice president of marketing. “Today’s consumers have an appetite for foods that not only taste great, but are also better for themselves as well as the planet.”

We added a gluten free dough last year and the response has been great, not just accounting for a 4% slice of pizza sales, but especially to how good Wild Flour’s crust eats.  Whether you suffer from allergies, are dairy-intolerant, living vegan or simply choosing a healthier lifestyle you can still enjoy a better pizza. We leave the choice in your hands!

With a Classic Cheese Pizza on the Table, We’re All in for Family Night at Genuine Pizza™ & Harry’s Pizzeria®

Break up the week with a humpday treat!  Beginning today and every Wednesday from 6PM on, visit any Genuine Pizza and Harry’s Pizzeria location in Miami and Atlanta for dinner, and parties of two and up receive a free classic cheese pizza with the purchase of one or more of any pizzas from our menu.

You can’t combine the deal with another offer but you sure can with other menu items and your pies on the table to balance out the meal!  Adults have our full support in digging into a childhood craving while their offspring provide the lesson in eating something green.  How’s that for turning the tables?  No judgement!  Visit genuinepizza.com and harryspizzeria.com for locations and hours.

[RECIPE] Spring Cleaning the Grill & Your Plate — Lettuce!

Spring is clean up time. No matter where home is, we brush off something — dust from shelves or grimy remains of (so much) snowfall.  While wiping the shmutz from dark corners, we mind what’s inside by eating fresh and clean.  For starters, scrub down the grill and mark some lettuce — escarole to be exact.

“Try to buy lettuce in whole heads,” Michael says.  “The heartier the better, and make sure you cut thick enough on the vein so it holds together. It doesn’t take much time on the grill to get it where you want it — just wilted enough with some good marks, smokey flavor, and still with a nice firm texture.”

It’s always smart if you can to position your grill in a spot with great ventilation, and give yourself some good clearance on all sides. If you’re on wood, you want to light it at least an hour beforehand to get it up to temperature. Watch your fire and use a thermometer — add wood when necessary and have a spray bottle handy for flare ups.  Michael has both an indoor wood grill at home like many of our restaurants, as well as a Lynx gas grill outside — it requires less planning with great results.  Always clean your grill after you’re done eating, not cooking.  Elbow grease with a good brush will do and even a bowl of soapy water with a stainless steel scrubber.

When grilling with lettuce, drizzle liberally with olive oil and season, then use tongs to mark each side of your “steaks”.  Here’s how we serve escarole as a side at Amara at Paraiso, but this is more of a roadmap for running with it, than a recipe.  You can substitute radicchio, endive, romaine — whatever combination you like.  Same goes for the chile and hard to semi-hard cheese.  Just not the lemon, please!  It would make a great entrée salad with grilled shrimp.

Grilled Escarole with Idiazabal, chile, lemon

Serves 4

3/4 cup extra virgin olive oil
1 Fresno chile, thinly sliced
2 heads escarole, cleaned and split
1 tablespoon kosher salt
2 lemons, split in half
1/4 cup shaved Idiazabal cheese

Pre-heat the grill to high.  When hot, brush the grill grates with a wire brush, then rub with a paper towel blotted with vegetable oil.

Place small saucepan on the grill and add 1/2 cup of the oil and the chiles. Warm through until the oil begins to simmer.  Remove from heat and set aside.  Drizzle escarole heads with remaining olive oil and sprinkle with salt.  Place on open grill, cut side down with the lemon halves. Grill escarole and lemon for 3-5 minutes, without turning.  Watch the lettuce in particular — you just want it wilted enough with some good marks for smokey flavor, but still with a nice firm texture.  Pull off onto a cutting board and cut each piece in half.  Dress on the board or platter you plan to serve on, spooning the chile oil and topping with shaved cheese. Enjoy with grilled lemon on the side to squeeze.