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Franny’s Clam pie
#1. Paulie Gee’s’ Hellboy
A 900-degree wood-burning oven lights the flames under this fiery, one-of-a-kind pie. Topped with imported tomatoes, Berkshire sopressata piccante and parmigiano Reggiano, the Hellboy is taken into otherworldly stratospheres with a final slathering of Mike’s HOT Honey, a chili pepper-laced condiment that strikes a devilishly delicious balance between spicy and sweet.
60 Greenpoint Ave, Greenpoint
#2. Franny’s’ Clam Pie
Fresh whole clams, parsley and chilies. A refreshing twist on the Italian-American pie made with chopped clams, and here drenched with really good olive oil to finish. The crust has a blistered, blackened, smoky wood-oven flavor and crisp texture that’s just right.
295 Flatbush Ave, Prospect Heights
#3. Sottocasa’s Veggie Pie
Fragrant fresh basil, crispy browned radicchio, and lightly caramelized half-moons of eggplant, onion and mushroom top Sottocasa’s veggie pie. With tangy tomato sauce and creamy, stringy mozzarella spread over a lightly charred, chewy-yet-airy crust, this garden-fresh pizza tastes like summer itself.
298 Atlantic Ave, Boerum Hill
#4. Saraghina’s Prosciutto and Funghi
Simple, classic, elegant. Tucked away in Bed-Stuy, Saraghina is a legit destination for wood-fired Neapolitan pizzas like this ham-and-mushroom beauty.
435 Halsey St, Bed-Stuy
#5. Ortine’s Smoked Trout, Onions and Egg brunch pizza
You can bake an egg on pretty much anything, and this farm-fresh spot generally does. Eat them while they’re still runny enough to be soaked up by the crackly crust, or wait for them to firm up and have them with a schmear of ricotta.
622 Washington Ave, Prospect Heights