The Merrick Cook Takes On…Guy Anthony's

Who doesn't like pizza?

I'd bet no one who read that question answered with a "me." And if you did, then stop reading the article. Anyway, Guy Anthony's Buon Appetito located in North Merrick has some awesome Italian cuisine but shockingly, awesome pizza.

I'm sure you don't even realize that this cool Italian restaurant would even serve pizzas; however, the owners actually used to own a pizza place right across the street from their current location on Jerusalem Avenue. 

Both owners and chefs, Guy Bolognese and AJ Orlich, are Merrick natives and know how to please their fellow Merokeans.  One bite of their pizza pollo, made up of white cheeses, artichokes, olives and grilled chicken, and you'll know why they're so popular and had to expand to a bigger location. Even if you are more boring, I mean plain, and like simple cheese pizza, their pizza margarita will certainly hit the spot.

I have to admit there are few places that I have gone to that beat Guy Anthony's pizza pollo.  Last time I ate it, I tried to discern all the flavors and ingredients in it and hit my own kitchen to make a killer knock-off.  The only thing I did differently was that I cooked the dough on the grill for a grilled twist. Grilled pizza? Don't knock it until you try it! It is super easy and so much fun to do for a BBQ or summer party. It cooks up in a fifth of the time a pizza would take in the oven.

When quizzing the owner, Guy, about the pizza he offered another recipe for me to share, his Rigatoni Rustica. He called this a "simple, classic Italian dish… that customers love."

Try either one or hit the restaurant and he'll make them for you!

Pizza Pollo

Ingredients:

1 Pizza dough

1 package mozzarella, shredded

1 small container ricotta cheese

¼ pound Kalamata olives

1 jar artichoke hearts

Grilled chicken strips

Directions:

1. Brush the grill with some olive oil. Place pizza dough on grill. Let grill for 4-5 minutes.  Remove.
2. Flip pizza over so that grilled side is facing up. Place mozzarella, artichokes, olives, grilled chicken and dollops of ricotta on top.
3. Return to grill and close cover. Cook until cheese is melted, another 4-5 minutes. Watch carefully, so bottom does not burn!

Rigatoni Rustica

Ingredients:

½ lb of Penne pasta (cooked according to package directions)

¼ cup olive oil

2 garlic cloves, chopped

3 Italian sweet sausage links, cut into pieces

¼ cup consommé

¼ cup sun-dried tomatoes

1 tsp oregano

1 fresh bunch of basil leaves, chopped

1. Sauté olive oil with 2 chopped garlic cloves, until just clear. About 3 minutes.
2. Add sausage and cook through. About 15 minutes.
3. Add the consommé,  sun-dried tomatoes, oregano and fresh basil. Cook together on a low simmer for another 5 minutes.
4. Toss with pasta and serve hot.

 Enjoy!