1. In Studio:  Capellini Pomodoro
½ cup olive oil1 cup diced onions5 cloves chopped garlic10 plum tomatoes¼ cup fresh pesto2 cups vegetable brothSalt and pepper to taste4 leaves of fresh basil sliced thinlyShaved Parmesan
Sauté onions and garlic in the olive oil until translucent. Add tomatoes, pesto and broth and simmer for 20 minutes. Salt and pepper to taste. This makes a fantastic vegetarian based sauce to toss with any pasta dish. Capellini is in the angel hair category.
Toss this hot sauce with the pasta until it is well coated and serve it in a pasta bowl. Garnish with the fresh basil and shaved Parmesan. Grilled, steak, pork tenderloin, chicken or shrimp would make an excellent add-on!
Photo by Josh Keown / July 2014 Pizza Today

    In Studio:  Capellini Pomodoro

    ½ cup olive oil
    1 cup diced onions
    5 cloves chopped garlic
    10 plum tomatoes
    ¼ cup fresh pesto
    2 cups vegetable broth
    Salt and pepper to taste
    4 leaves of fresh basil sliced thinly
    Shaved Parmesan

    Sauté onions and garlic in the olive oil until translucent. Add tomatoes, pesto and broth and simmer for 20 minutes. Salt and pepper to taste. This makes a fantastic vegetarian based sauce to toss with any pasta dish. Capellini is in the angel hair category.

    Toss this hot sauce with the pasta until it is well coated and serve it in a pasta bowl. Garnish with the fresh basil and shaved Parmesan. Grilled, steak, pork tenderloin, chicken or shrimp would make an excellent add-on!

    Photo by Josh Keown / July 2014 Pizza Today

  2. In Studio: Mojito Basilica
2 fresh mint sprigs, chopped2 fresh basil leaves, chopped1 tablespoon agave nectar2 tablespoons Fresh lime juice1½ ounces (3 tablespoons) light rumIceChilled soda water
In a tall glass with back of a spoon crush mint and basil with agave and lime juice then stir in rum. Add ice cubes and top off drink with club soda or seltzer water.  Stir drink well and garnish with mint, basil, and lime.
Photo by Josh Keown / July 2014 Pizza Today

    In Studio: Mojito Basilica

    2 fresh mint sprigs, chopped
    2 fresh basil leaves, chopped
    1 tablespoon agave nectar
    2 tablespoons Fresh lime juice
    1½ ounces (3 tablespoons) light rum
    Ice
    Chilled soda water

    In a tall glass with back of a spoon crush mint and basil with agave and lime juice then stir in rum. Add ice cubes and top off drink with club soda or seltzer water.  Stir drink well and garnish with mint, basil, and lime.

    Photo by Josh Keown / July 2014 Pizza Today

  3. On Location: Brussel Sprouts pizza at Wood Fired Pizza in Tampa, FL
Photo by Josh Keown / June 2014 Pizza Today

    On Location: Brussel Sprouts pizza at Wood Fired Pizza in Tampa, FL

    Photo by Josh Keown / June 2014 Pizza Today

  4. On Location: Key Lime Pie from Precinct Pizza in Tampa, FL
Photo by Josh Keown / June 2014 Pizza Today

    On Location: Key Lime Pie from Precinct Pizza in Tampa, FL

    Photo by Josh Keown / June 2014 Pizza Today

  5. In Studio: June 2014 issue of Pizza Today. So happy with how this cover came out. 
Photo and Design by Josh Keown

    In Studio: June 2014 issue of Pizza Today. So happy with how this cover came out. 

    Photo and Design by Josh Keown

  6. 
The meatball slider I photographed for the cover of April’s Pizza Today. And yes it tasted amazing. 
pizzatoday:

April 2014 Cover
Photo by Josh Keown

    The meatball slider I photographed for the cover of April’s Pizza Today. And yes it tasted amazing. 

    pizzatoday:

    April 2014 Cover

    Photo by Josh Keown

  7. A few photos from my April 2014 shoot for Pizza Today.

  8. In Studio: BBQ Chicken Pizza / Cover Shot
February 2014 Issue of Pizza Today

    In Studio: BBQ Chicken Pizza / Cover Shot

    February 2014 Issue of Pizza Today

  9. On Location: Kesté Pizza & Vino / West Village New York City

    January 2014 Issue of Pizza Today

  10. On Location: Motorino / West Village New York City

    January 2014 Issue of Pizza Today