We the Pizza: Slangin’ Pies and Savin’ Lives

“This book is a testament to the creative output Black people give birth to, time and again, in the midst of oppressive machinations,” Ajima Olaghere writes in the preface to this powerful debut from restaurateur Abdul-Hadi, who was on house arrest and wearing an ankle monitor when he launched Philadelphia’s Down North Pizza, which exclusively employs formerly incarcerated people. Executive chef Michael Carter, who served seven and a half years for aggravated assault, contributes the recipes, including one for “jailhouse pizza” made with a crust of crushed ramen noodles and Cheez-Its. (“Prison forces you to get creative like that.”) Local influence is strong: pies are named after songs by Philly musicians and are halal because of the large Muslim community in the area. These square pizzas are made with a flexible, no-knead dough, most featuring mozzarella, provolone, and cheddar and smoky tomato sauce. Toppings are unapologetically American and fiercely flavored, including a vegan buffalo mushroom pie and an option with ground lamb, jerk seasoning, and honey. A chapter on wings and fries and another on lemonades and milkshakes round out the recipes, which are studded with statistics about incarceration, personal stories from Down North’s workers, and suggestions for getting involved. The result is both a bold culinary adventure and a stirring tribute to the strength of community. (Feb.)