This unique pie has been a hit at Culver City’s WildCraft Sourdough Pizza since the joint opened, and with creamy béchamel, wilted escarole, and creamy goat cheese, how could it not be? If you’re interested in trying to recreate it at home, Serious Eats has a slideshow of each step involved. You can also flip through the photos solely for the food porn factor. We won’t judge.
Favorite pies, such as the Goat Cheese and Escarole Pizza, have been on Chef Vuong’s menu since opening night. Topped with a shallow of béchamel and spotted with wilted clumps of escarole and goat cheese, this pie may sound subtle. Get ready for a surprise.
Chef Vuong takes us into his kitchen—where even I got my hands flour covered—to show us how it all comes together.
Photo by Kelly Bone