There is an ongoing debate on where you can get the best pizza in NYC. On a quiet location in Greenpoint, near the water, is the famous, but not so famous you’ll-be-waiting-for-two-hours, Paulie Gee’s.
The cozy restaurant welcomes guests to rustic wooden tables with a view of the huge brick oven that was imported from Italy. It’s one of those places where you scan the food at the table next to you and want to know what it is, so you can order the same thing. There are many vegetarian and vegan options, as well as plenty to keep meat lovers happy.
Reading the Paulie Gee menu is a joy in itself—a sampling of the pizza names: Ricotta Be Kiddin’ Me; Feel Like Bacon Love; Anise and Anephew; and Simply Red. Besides incredible pizza, one of the best things about this place is its owner, Paul Giannone, better known as Paulie Gee. On most days you can find him greeting guests, engaging in conversation, and making sure everything was perfect. So who serves the best pizza in NYC? We think Paulie Gee’s is a worthy contender.
Enjoy this recipe for a vegan topping from the man himself. pauliegee.com
makes about 1 quart
1 LB raw cashews, soaked overnight
1 tsp white sugar
1 tsp sea salt
1 1/2 CUPS water
1 1/2 tsp lemon juice
The night before preparing, soak cashews in water. Place cashews and water in a large bowl, cover with plastic wrap and refrigerate overnight.
The next day, drain the cashews and place in a food processor. Stir sugar and salt into water to dissolve. Add 1/2 cup of the mixture and all of the lemon juice to the cashews in the food processor.
Turn on the food processor and slowly add the remaining water, sugar, and salt mixture.
Process for 2-3 minutes until the mixture is mostly smooth. Place mixture into a chinois and drain for 30-45 minutes. Store cashew ricotta in a quart container.
See more ideas for creating an exciting pizza toppings buffet in our 03 Easy Pizza