The traditional Italian approach to pizza is one of restraint. We, uh, sort of took a few liberties. Okay. A lot of liberties.
Brigit Binns is the author of more than two dozen cookbooks, including her most recent title, The Cook & the Butcher. She’s a graduate of the UK's Tante Marie cooking school and ran a catering company in Spain before moving to the states to collaborate with some of the country's most respected chefs, including Michael Psilakis, translating complex restaurant dishes into home cook-friendly recipes. Binns now lives in central California’s wine country with her husband and dog.