As part of Eater's first ever Pizza Week, chefs at five Chicago restaurants that don't serve pizza agreed to make a special limited-edition pizza or pizza-inspired dish, served just this week. Today we introduce the Spring Pizza from NoMI Kitchen.
Many chefs love cooking in the spring because of the gorgeous vegetables they procure. This doesn't escape NoMI's exec chef Ryan LaRoche, who created this special Spring Pizza for Eater Pizza Week. Rarely, if ever, will you find a pizza on the menu in the dining room here, but LaRoche wanted to create this because "spring ingredients are my favorite, hands down," he said.
The Spring Pizza, priced at $17 and available at lunch only, is a flatbread that is first grilled off on the grill and then popped into the oven. It has charred ramps, morel mushrooms, green garlic and hand-pulled, house-made mozzarella. "All the flavors work really well together," LaRoche said. "The fat from the mozzarella will cut the garlic, morels add earthy flavor and charred ramps add a little bitterness."