The Best Thing I Ate This Week: Chelsea Bakehouse's Salami and Arugula Pizza
The Bakehouse at Chelsea makes a mean salami and arugula pizza with the most chewy, charred crust.
If I had to eat one thing for the rest of my life it'd probably be guacamole or pizza. After my first visit to The Bakehouse at Chelsea, I left with sweet and savory croissants and a loaf of their rustic campagna, but I knew I had to return to get my paws on their wood-fired pizza. My husband and a few friends were in the mood for pizza after visiting a brewery this past weekend. I of course took the lead and insisted on a visit to Bakehouse in Ghent. They went the classic margherita route with basil and mozzarella, which was superb, but my husband and I were drawn to their salami and arugula pizza. Their wood-fired oven achieves this delightfully charred crust that’s both crunchy and chewy all at once. The smoky charred flavor is something I especially miss during the colder months when I’m buried in soups and such, but Bakehouse reminded me that grilled summer meals are not too far off.
Bakehouse pizza succeeds in making a fancy ingredient-laden pizza without adding too much bulk, which is often the case in piling ingredients. Their pizza remains thin, to be folded if you wish. The ratio of crust to fontina and mozzarella cheese swimming in the homemade sweet tomato sauce has been perfected at Bakehouse. Atop all the cheese and sauce was thinly sliced naturally cured salami speckled with peppercorn bits; each piece was slightly crispy, just curled at the edges. Once the pizza is baked in their wood-fired oven, it's topped with a handful of fresh arugula so that it remains crunchy and peppery in all of its pizza glory. One 14-inch pie is the perfect amount for two people, though there is a 10-inch option if you’re going solo. Their pies are boxed straight from the oven, so I recommend waiting a few minutes while the piping hot sauce simmers down.
Even their GreenBox pizza boxes are worth bragging about. They're perforated so you can break the box into plates when you're ready to chow then into takeout boxes for the leftovers, though I’m not so sure you’ll make it to this step.
And let's be honest; there's no way I can leave Bakehouse without one of their baked goods. I had a lemon sugar cookie to go, and I was one happy gal. With top-notch pizza and baked goods in the same spot, it's a win-win pizza situation.
The Bakehouse at Chelsea is open Tuesday–Saturday, 8 a.m.–8 p.m. Pizza orders begin at 11 a.m.