Margot's Pizza

A pop-up pizzeria specializing in the bar pie. Find us on the occasional Saturday at EMILY in Clinton Hill, Brooklyn, NYC. Tickets and info: margotspizza.com

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Another sausage-mushroom pie. 🐷🍄

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A quick staff pizza from one of the pop-ups. You’ll note that it’s missing basil. Blah blah blah.

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Classic sausage and mushroom pizza. It’s never been on the official Margot’s Pizza menu, but the truth is, I will do substitutions for our ticket-holding guests if they request it during the reservation-confirmation process. Heck, we’ll probably add this to the menu once the pop-ups resume—date TBD.

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Here’s a recent Margot-rita pie from our March 18 pop-up. A couple things here. One: this was a staff pizza, so I took the liberty of dolloping some sauce onto the top in addition to the sauce below the cheese. I kinda like this and think this may become a permanent fixture of the Margot-rita. Two: I don’t love the whole basil leaves, and we’re going to revert to our original basil chiffonade. Whole basil leaves are too “Neapolitan” and don’t fit my idea of the “bar pizza” aesthetic, plus, as an eater, I don’t like BIG HITS of basil and then… nothing. I’d rather see an even sprinkling over the pie/slice. Blah blah blah.

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Here's a mini 10" bar pizza with pepperoni. Not sure we'll do 10" pies (our normal pizza is 12")—just experimenting nonetheless.

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And here’s another great photo from Ben Hon (of @stuffbeneats & @nycfoodfomo fame on Instagram). It’s the nice bird’s-eye view of our Love Supreme and Collaboroni bar pies.

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This is an ultra-rare pizza that's only been made twice during all of Margot's Pizza's existence. It's what our host restaurant, EMILY, calls "The Goods," named after EMILY bartender Ally Goodman. It's offered there as a special and is a riff on their wildly popular Emmy Burger. It's a white pie with Graftin cheddar, caramelized onion, Fleischer's aged beef, onions, cornichons, and Emmy Sauce. Here, it's made on a Margot's Pizza bar pie crust.

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Here’s a pizza we were just goofin’ around with after we’d wrapped up with one of our monthly pizza pop-ups at our host restaurant, EMILY. It’s got pickled jalapeños and banana peppers along with a swirl of ranch dressing. This eventually morphed into our Ranchero pie, which omits the banana peppers. 

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THIS gorgeous photo was shot by Ben Hon of the mouthwatering Instagram account @stuffbeneats. He also shoots for the equally delicious-looking @nycfoodfomo account. In the foreground is our Collaboroni pizza and in the background is our Love Supreme (red onion, green peppers, housemade fennel-garlic sausage).

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This is what we’ve named the “Collaboroni.” It’s a testament to the unique relationship with have with the folks at EMILY, the Brooklyn restaurant that hosts our pop-ups once a month. EMILY has on its menu a pizza called the Colony, which features pepperoni, pickled jalapeños, and a drizzle of post-oven honey. The Collaboroni is basically that same toppings combo on a Margot’s Pizza bar pie chassis. It’s a Margot’s X Emily collabo, hence COLLABORONI. You get the picture. 😊🍕✌️

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Thin crispy bar pizza with fennel-garlic sausage, red onion, pickled jalapeño. From @margotspizza in Brooklyn, NYC.

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Our "Love Supreme" pizza: green peppers, red onion, and Margot's house-made fennel-garlic sausage.

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At Margot's, we like to make a special Valentine's Day pizza for y'all to gawk at. Here ya go! Merry Valentine's, ya filthy animals! 😍🍕✌️

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Margot’s Pizza

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We started offering a roasted red pepper pizza after a guest noted he wished we had more vegetarian options beyond the mushroom pies and the various pizzas with vegan sausage subbed in. (He also noted he wished there was an option to forgo the vegan sausage altogether — and there is, you just have to ask when we email you the confirmation/final check-in email. It’s an option we now offer all guests, since it’s just as easy for us to leave off an ingredient as put it on.) Anyway, I love roasted red peppers, and the combo with onions is a classic move, and thus the simple, time-tested combo of the P&O joined our menu.

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Our "Funghitown" pizza. Thanks to J. Kenji Lopez-Alt for the name suggestion!

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Variety is the spice of life, so now that we’ve done several series of tilezza mosaics, we’re posting up some corresponding whole-pie pics the next few days. Throwing back to February with this novelty pizza we made for Valentine’s Day. It’s a little out of season, so sue me. 😄🍕✌️