Bienvenidos Versailles Cubano Pizza!

It’s a community thing. But who gets the croqueta is each friend for themself!

Are you picking up what we’re putting down?  If it’s a croqueta on your Versailles Cubano Pizza then you have the right idea!  So does Chef Schwartz.

It’s love at first bite as Michael makes Miami’s most iconic sandwich open-faced for a limited time only featuring Versailles house roasted pork and glazed ham, bread and butter pickles, mustard sauce, fontina and gruyère cheeses, and finished with a Versailles croqueta!  From Monday, January 14 until Valentine’s Thursday, February 14, find this pie in the sky collab as a special at all South Florida locations of Harry’s Pizzeria and Genuine Pizza for $16.  It’s the first time this local legend has done a collaborative pizza highlighting one of their specialty menu items, so we are especially honored and excited to have this unique opportunity… and to share it with all of you!

Since 1971 the original Calle Ocho location of Versailles, the world’s most famous Cuban restaurant, has been a cornerstone of the Little Havana neighborhood and a community gathering place for conversation whether over a cafecito or its famous Cuban sandwich, “El Cubano”.   Almost 50 years later, this culinary icon has achieved ubiquitous global recognition as a symbol of Miami’s diverse cultural identity and the unique food traditions that have developed as a result.

Click to watch how it’s made, to the tunes of Palo!

“I’ve been a fan of Versailles since moving to Miami in the early ‘90s and as a chef I have a keen appreciation for the Valls family’s commitment to keeping it simple, doing things right, and bringing the community together,” Michael says. “We love to get creative with topping combinations on our pizzas, and taking this one for a spin is a long time coming! We are so grateful to everyone at Versailles for not only entrusting us with these unique ingredients, but their genuine enthusiasm in having fun with the formula. We think the result tastes pretty great and is something we can all gather around and share – if there’s any left!”

Inspired by this memorable combination hot-pressed inside fluffy, crispy Cuban bread, Chef Schwartz is sourcing the roast pork and glazed ham from the Versailles kitchen to honor the original recipe. With layers of mustard sauce, bread and butter pickles, and the combination of fontina and gruyère cheeses to balance melt and flavor, each pie is also topped with one of its famous, mouthwatering croquetas to break open and enjoy with each slice.

“We are thrilled to be partnering with Harry’s Pizzeria and Genuine Pizza on this fun and delicious collaboration,” says Versailles owner Nicole Valls. “Our family is a huge admirer of Chef Schwartz and all he has done for the Miami food scene, and we are excited to have everyone taste this new spin on Miami’s iconic dish.”

Beginning Monday, January 14 through Thursday, February 14, the Versailles Cubano Pizza will be available all day long for $16 during regular business hours for dine in, takeout and delivery at all South Florida locations of the James Beard Award-winner’s casual pizza restaurant, including Miami Design District, Downtown Dadeland, Coconut Grove and Aventura Mall. For the restaurant nearest you visit genuinepizza.com/locations.

With whom would you like to share a Cubano Pizza? Let us know by joining the conversation on social media #genuinecubano and follow along for giveaway news, events and more @chefmschwartz, @harryspizzeria, @genuinepizza and @versaillesmiami.

Culinary Director Brad Herron with Harry’s Pizzeria Design District kitchen manager Homer Perez.  Big thanks to these guys for making test pizzas during a busy lunch service. Getting it done, per usual!

Fall for Pumpkin Pie & Brussels Sprouts Salad at Genuine Pizza® & Harry’s Pizzeria®

Autumn has arrived and our casual pizza restaurants have a couple of things cropping up in warm shades and flavors.  As Miami readies for the main growing season to arrive with local farms reaping calabaza and squash of all shapes and sizes still ripe from summer, we also sew the seeds for the harvest to come.  We’re in the mood for a change and to taste how fall feels everywhere!  Look for these new items beginning today at all five locations.

With Niman Ranch bacon added

SEASONAL PIZZA  |  We are sweet on savory Pumpkin Pie ($14) featuring layers of pumpkin both purée and freshly roasted, cipollini onions, kale, and auribela & mozzarella cheeses.  It’s a well-balanced bite, packed with fall flavor and vegetarian. We also like adding Niman Ranch bacon, for that crispy, salty, porky bite that gets extra happy with this toppings combination. Steer your pumpkin spice cravings the pizza way!

The cookbook photoshoot dailies wall of fame, from this past May. Of course, Brussels is represented strong!

SEASONAL SALAD  |  Our surprising mix of ingredients just works in a salad — as much as it wows!  As Michael notes in the manuscript of his forthcoming cookbook Genuine Pizza (May 2019 release), Warm Brussels Sprouts & Burrata Cheese with sliced pears, pistachios, torn herbs, creamy parmigiano dressing ($13) is decadent, satisfying, and filling, and the variety of textures and temperatures checks all the boxes. Sweet, juicy pear lightens and brightens the warm roasted sprouts, which are a nice contrast against the cool burrata. Finishing this salad with pistachios bring just the right amount of crunch to the soft, yielding ingredients. It’s a keeper.

For menus and more visit genuinepizza.com and follow on Instagram @genuinepizza and @harryspizzeria. Watch pumpkin pie being made step by step at Harry’s in the Design District here!

 

We Couldn’t Fuggetaboutit! Katz’s Pastrami on Rye Pizza Returns to Miami at Schwartz’s Pizzerias In September for Two Weeks Only

Look for the signs.

Homer, a pizza cook at Miami Design District, couldn’t believe his eyes!

Start spreading the news. Miami will have what the Big Apple is having… AGAIN!  Back by popular demand, the Katz’s Pastrami Pizza on Rye Crust that Michael conceived last summer will be available at all four South Florida pizzerias and new Atlanta location beginning Monday, September 17 until Sunday, September 30. Chef and Katz’s Delicatessen owner Jake Dell connected on a recent trip to NYC and hatched a plan to give the people what they want for the second year in a row.  We are positively verklempt — especially our pizza cooks who couldn’t get enough of this specialty inspired the icon’s famous sandwich the first go around.

Katz’s Deli famous pastrami, sauerkraut, rye pizza crust, mustard sauce, gruyère 18

“The original Lower East Side location is an obligatory stop on every visit,” Michael says. “Katz’s pastrami on rye sandwich is legendary — and one my all time favorites. I have to pinch myself that it’s going to be back in our pizza ovens!”

It’s always a pleasure to bring a taste of New York City’s iconic Katz’s
Delicatessen to the 6th Borough.  The Pastrami on Rye pizza will be available all day long during regular business hours, as well as delivery and takeout — until Michael has to call Jake for more meat!  Visit genuinepizza.com.com/locations to plan your visit and share the Jewish Deli love at #pastramionpie.  And remember you’ll never run out of pastrami at home by ordering your own at katzsdelicatessen.com – Katz’s ships nationwide.

 

[Recipe] A Niman Ranch Pizza 20 Years in the Sausage-Making

We fancy sausage. Italian sausage. With peppers and onions. And some mozzarella and sauce too!

When it comes to sausage-making, we are all eyes if the link is Niman Ranch.  Over the years we have gotten to know Sarah Willis and her humanely and sustainably-raised beef, lamb and pork at Michael’s Genuine® Food & Drink and most recently Genuine Pizza® and Harry’s Pizzeria®.  We believe so strongly in Willis’ mission that we made a commitment last year to exclusively source all our pizzerias’ pork and beef from Niman Ranch and have since then rolled out new menu items like Italian Sausage Pizza so our guests have more ways to enjoy them.  On special occasions, we are able to experience the roots of where it all began in person and reaffirm why we do what we do in the first place.  Next month we will have another such opportunity at the 20th annual Hog Farmer Appreciation Dinner celebrating the farmers living Niman Ranch’s mission on the ground with a feast cooked by a handful of its favorite supportive chefs.

Click here to watch culinary assistant Brandon Green make the sausage pie shine at Genuine Pizza Aventura.

“When I was first invited to visit the original Willis family farm and cook at the 2011 hog farmer appreciation dinner, going there and seeing where it all started that was the ah ha moment for me,” Michael explains. “We work really hard to operate our restaurants and create experiences for guests – and take care of our people. It’s all consuming. When we can get out and make a personal connection it really is everything, especially having enjoyed working with their ingredients for so long and in so many different ways.”

From September 6-9, Michael, Brad and I will make a trip to Iowa for a weekend of activities that connect the dots between source and recipient culminating in Saturday’s feast, a collaboration with chefs including Cal Peternell, Andrea Reusing, Ann Kim, Charles Phan and Todd Fisher.  Follow along on the Michael’s Genuine Instagram for an inside look at the people and the place that makes us feel good about this Italian Sausage Pizza in more ways than just taste.  Make it at home or enjoy it at a Genuine Pizza or Harry’s Pizzeria near you!

Italian Sausage Pizza with Peppers & Onions, Tomato Sauce & Mozzarella

Makes 1, 12-inch pizza

1 ball Pizza Dough (recipe follows)
1/4 cup tomato sauce (use your favorite)
4 oz mozzarella cheese, cut into 1-inch cubes
1/4 cup sliced roasted red bell pepper
1/4 cup yellow onions, sautéed until translucent
1/2 cup Niman Ranch Italian Sausage, sliced 1/2-inch thick on the bias

Pre-heat the oven to 500F.

Place pizza stone or baking pan on the middle rack and preheat it along with the oven for at least a good 20 minutes.

To prepare 1, 12-inch pizza, dip the ball of dough into a little flour, shake off the excess, and put the dough on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 12-inch circle either with your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through. Dust a pizza paddle (if you don’t have a paddle you can use a rimless cookie sheet as a substitute) with flour and slide it under the pizza dough; it’s easiest to top the pizza with the dough already on the paddle. Using the back of a large spoon, and starting from the center and spiraling your way out, distribute the tomato sauce in a thin, even layer. You want to see some of the dough peeking through. Sprinkle the mozzarella on top, then the peppers and onions and finally the sausage. Slide the prepared pizza onto the hot pizza stone or baking sheet and bake until the crust is properly browned, about 10 minutes. Check the bottom of the pizza to make sure it has been cooked properly—it should be rich brown and burnished. Transfer the pizza to a cutting board and cut into slices. Serve immediately.

Pizza Dough

Makes enough dough for 4, 12-inch pizzas

½ cup (120 ml) beer, such as lager or pilsner, at room temperature
2 tablespoons mild honey
1 (1/4 ounces/7 g) packet active dry yeast
3 cups plus 6 tablespoons (455 g) bread flour, plus more for stretching the dough
1/3 cup (40 g) whole wheat flour
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for oiling the bowl

In a small bowl combine the beer and honey with 1 cup (240 ml) room temperature water. The beer will foam a great deal when being poured into the measuring up, so let the foam subside before adding more liquid to get to the right volume. Sprinkle the yeast over the liquid and stir gently to dissolve. Let the mixture stand until it starts to foam, 5 to 10 minutes.

In a stand mixer fitted with a dough hook, combine both types of flour and the salt. With the mixer running on low speed, add the oil, then the yeast mixture, increase the mixer speed to medium, and mix until the dough comes cleanly away from the sides of the bowl, 3 to 5 minutes.

Turn the dough out onto a clean work surface and knead by hand for 1 to 2 minutes. The dough should pretty sticky and stick to your hands and the counter. It should leave behind a sticky trail; if you think the dough is a bit too wet, it is probably just perfect. Gather the dough into a ball and place in a lightly oiled bowl; turn it over to coat with the oil. Cover the dough with a clean, damp towel and let it rise in a warm spot until doubled in size, about 30 minutes.

Gently punch down the dough, cover with plastic wrap and let it rise in the refrigerator overnight and for up to 48 hours. (You can start the dough the night before you plan to make the pizza.)

Turn the dough out of the bowl onto a clean, lightly floured counter and knead gently for a few minutes. Divide the dough into 4 equal balls, about 8 ounces (225 g) each—the size of large tangerines. Roll the ball under the palm of your hand until the top of the dough is smooth and firm. Use immediately or wrap the dough balls individually in plastic wrap and freeze for up to 2 weeks. If using right away, lightly dust the dough with four, and cover with plastic wrap to prevent the dough from drying out. Let the dough come to room temperature, for about 1 hour, before using.

Three New Ways to Focaccia at Harry’s Pizzeria®… Genuine Sandwiches!

Mark your calendars, Miami!  After rolling out at Genuine Pizza® Aventura and Atlanta, three new sandwiches are closing in on the tender, freshly-baked focaccia at a Harry’s Pizzeria location near you.  You’re going to need both hands!

Chicken Pesto, Fresh & Roasted Veggie and Meatball launch next Tuesday, July 24 for $12 each in Downtown Dadeland, and the following Tuesday, July 31 Coconut Grove and Miami Design District.  Along with the new Sandwiches section, more new menu items include two new tasty pies, Italian Sausage and Four Cheese & SpinachBaby Spinach Salad with tomato, walnuts, roasted red peppers, egg and bacon tossed in a creamy feta dressing, and Red Pepper Cheese Dip, a beer-worthy snack to spread on toasty focaccia soldiers.

Visit the Harry’s Pizzeria’s Instagram to watch how the Sausage Pizza and Meatball Sandwich are made, featuring super delicious, high quality pork and beef you can feel good about eating from Niman Ranch (rasied with care!)