Recipes Bread + Dough The Supreme Pizza Be the first to rate & review! This is one of the star pizzas at L.A. restaurant Jon & Vinny's, combining provolone, mortadella, mozzarella, mustard greens and excellent Bianco DiNapoli canned tomatoes. Slideshow: More Pizza Recipes By Vinny Dotolo & Jon Shook Vinny Dotolo & Jon Shook Why they won Because the duo have created a no-holds-barred meat-centric restaurant that has made L.A. excited to eat fried chicken livers. Born (VD) 1979 (JS) 1981 Raised (VD) Clearwater, FL (JS) South Miami, FL Education (BOTH) The culinary program at the Art Institute of Fort Lauderdale in Florida. Experience (BOTH) The Strand, Miami Beach; Wildflower, Vail, CO; Chadwick, Los Angeles. How they got their start (JS) “[Chef] Ben Ford hired us to cook lunch at Chadwick. But then the restaurant went out of business. So he hired us to paint his house—we hated painting, all we cared about was lunch. Soon we were cooking for Ben’s dad [Harrison Ford].” On the L.A. food scene (VD) “People out here eat like kids: hamburgers, hot dogs, doughnuts. You can tell that so much fast food started here.” Advice to aspiring chefs (JS) Eat out. “When we were 22, 23, we went to see our accountant, and he said we’d spent $150,000 on dining that year. Imagine. But it’s worth it—you get turned on to so many ideas.” Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 40 mins Yield: 6 to 8 Ingredients All-purpose flour, for dusting Two 8-ounce balls of pizza dough, thawed if frozen 1/4 cup extra-virgin olive oil, plus more for brushing 2/3 cup crushed tomatoes 1 packed cup coarsely chopped mustard greens 1 cup shredded provolone piccante cheese (3 ounces) 4 thin slices of mortadella (3 ounces), chopped into 1-inch pieces 1/4 small red onion, thinly sliced 3 ounces fresh mozzarella cheese, thinly sliced 1 tablespoon crushed red pepper Grated Grana Padano cheese, for garnish Directions Preheat the oven to 475°. On a lightly floured work surface, using a lightly floured rolling pin, roll out each ball of dough to a 10-inch round. Transfer each round to a separate baking sheet. Brush the dough with olive oil, then spread the crushed tomatoes on top, leaving a 1/2-inch border. Top with the mustard greens, provolone, mortadella, onion and mozzarella. Bake on the middle and bottom racks of the oven for about 15 minutes, shifting the sheets halfway through baking, until golden brown and cooked through. In a small bowl, stir the crushed red pepper with the 1/4 cup of olive oil. Drizzle the pizzas with some of the red pepper oil and garnish with Grana Padano. Pass the remaining red pepper oil at the table. Suggested Pairing A full-bodied Napa white made from an Italian grape variety. Rate it Print