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Read the press release here.

Sample Roots' 5 New Pies at Free National Pizza Month Kickoff Thursday

By Alisa Hauser | September 30, 2015 2:34pm
 A pizza collaboration between Antique Taco and Roots Pizza from last year.
A pizza collaboration between Antique Taco and Roots Pizza from last year.
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EAST VILLAGE — October is National Pizza Month, and to celebrate, Roots Handmade Pizza will be offering five new pies conceived by local chefs, with a portion of sales from each pizza to benefit The Fifty/50 Restaurant Group's in-house fund to support hourly workers that need time off.

The Chef Series Specialty Pizzas, which all feature the eatery's Quad Cities-style malt crust, will only be available during the month of October at Roots Handmade Pizza, 1924 W. Chicago Ave. in East Village.

Roots new pizzas were made by Chefs Tony Quartaro of Formento’s, Ed Sura of Perennial Virant, James Gottwald of Monti’s, Aaron Silverman of Bangers & Lace, and Chris Teixeira of West Town Bakery. 

A portion of proceeds from all of the specialty pizzas sold in October will benefit The Fifty/50 Restaurant Group Employee Fund, which provides financial relief to hourly employees from the group's six restaurants that cannot work due to prolonged injury, illness and family emergencies, according to a news release issued Tuesday.

For folks eager to get a jump on pizza month, Roots will offer a free sampling of some of the new pizzas at its bar beginning at 10 p.m. Thursday.

The new Chef Series Specialty Pizzas are all 12 inches and cost $23 except for a $15 dessert S'mores pie:

Formento Chef Tony Quartaro's Spicy Meatball Pizza offers Nonna’s meatballs, Formento’s giardiniera, shaved garlic, stracchino cheese, Quad Cities Mozzarella, and Roots Pizza Sauce.

Perennial Virant Chef Ed Sura's Bacon & Brussels Pizza offers bacon, roasted Brussels Sprouts, roasted delicata squash, goat cheese, garlic conserva and crispy sage.

Monti's Chef James Gottwald's "The Rocky Philly Cheesesteak Pizza" offers shaved Black Angus ribeye, Scotch bonnet peppers, serrano peppers, pickled jalapeños, ghost pepper dust (very spicy), roasted cipollini onions, provolone cheese, Quad Cities Mozzarella and Roots Pizza Sauce.

Bangers & Lace Chef Aaron Silverman's Duck Sausage BLT pizza offers duck and pork sausage, bacon, diced tomatoes, arugula, garlic aioli, smoked gouda, Quad Cities mozzarella cheese and Roots' pizza sauce.

West Town Bakery Chef Chris Teixeira's "Candied S'Mores" pizza combines marshmallows, Nutella cream, caramel popcorn and caramel toffee.

Roots Handmade Pizza, 1924 W. Chicago Ave. Hours are 11 a.m. to 2 a.m. Sunday thru Friday and 11am-3am Saturday. Ph: 773-645-4949. Visit the restaurant's website or Facebook page for updates.

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