One of the most beloved and widely recognized foods worldwide, pizza is a food that, just like people, comes in all shapes and sizes. The crust, a blank canvas, serves as a vehicle for an endless array of toppings, ranging from traditional to avant-garde. While pepperoni reins as the most popular pizza topping, an overwhelmingly prominent movement towards health-focused, plant-based, and vegetable-heavy lifestyles have inspired pizzaioli to showcase the fresh and local produce available to them, proving that pizza can, indeed, be quite healthy.
Dan Richer, chef and owner of Razza Pizza Artigianale in Jersey City, NJ, has been doing just that since opening the restaurant in 2012. The ethos of Italian cooking hallmarked by the use of fresh, seasonal, and local fruits and vegetables that are minimally treated are at the forefront of Dan’s operation. The results are pizzas that not only taste delicious but are also loaded with nutritious toppings that remind guests that they can feel good about eating them. Since New Jersey experiences all four seasons, Dan is able to fold seasonally driven pizzas into the rotation at Razza, alongside a variety of salads and wood-fired vegetables that round out the menu and provide an added nutritional boost.
Pea pie
Ready for a wholesome pizza fix? Here’s a calendar of Razza’s seasonal, vegetable-focused pies that are sure to satisfy pizza cravings all year round!
Corn Pie, available August-September
Celebrating late summer’s vegetable-rich bounty, the Corn Pie starts with copious amounts of freshly shucked sweet NJ corn, which is a great source of vitamin B and antioxidants. The bite of onion and heat of house-made fermented chili paste are balanced by a modest amount of mozzarella, and scamorza cheese. The play of flavors and beautiful yellow hue of this pie are as vibrant as the summer sun.
Cavolini, available October-November
The crispness of autumn mimics the robust flavors of this pizza. Starring fiber-rich cavolini or Brussels sprouts, this pie packs an umami punch with melted anchovies, fresh mozzarella, and scamorza cheese.
Pumpkin Pie, available all winter
Not at all the kind of pumpkin pie that comes to mind during the festive season, but one that provides the same comforting satisfaction. Caramelized onions, breadcrumbs, and ricotta salata cozy up with roasted heirloom pumpkin, which contains immune-boosting vitamins and minerals that protect against free radicals and aid in overall health during the colder months.
Dandelion Pie, available April-May
Better known as cicoria in Italy, verdant dandelion greens are packed with phytochemicals (known to regulate blood sugar, lower cholesterol and promote eye health), making them a beautiful and nutritious addition to pizza. Slightly bitter, the balance of flavor is achieved through the addition of fresh mozzarella, garlic, chili oil, and Parmigiano Reggiano.
La Rossa
Pea Pie, available May-June
Sweet NJ peas are the stars of the show on this springtime pizza, providing a dose of fatigue-fighting iron and a toothy pop of texture and color in each bite. Fresh mozzarella, ricotta cheese, and a lemon wedge add salinity, creaminess, and acidity to the mix, for a pizza that’s blooming with flavor.
Zucchini Pie, available June-July
This early summer pizza is piled high with two varieties of summer squash, the yellow, rich in memory and mood-boosting lutein. Fresh mozzarella, creamy ricotta, and black pepper round out the pie, and a squirt of lemon, placed in the center, brightens and amplifies all of the summer flavors at play.
La Rossa, available year round
Completely vegan, La Rossa is a pie that’s all about letting the lycopene-rich tomatoes shine. Simply topped with Razza’s tomato sauce (made from crushed NJ tomatoes during the summer months), basil, garlic, and olive oil, it’s light, bright, healthy, and won’t leave you missing the cheese.
