Illustration by Sarah Hansel

Roughly nine years ago, Michael Johnson struggled to make a living as a chef due to the economic downturn. Then he had an idea: taking a wood-fired oven with him to breweries, weddings and farmers markets, where “pizza proved to be recession-proof,” he said. Still going strong, his mobile pizzeria The Pizza Co. will be at Porchlight Brewing Co. (866 57th Street) on January 5 from 5 p.m. to 8 p.m., serving neo-Neapolitan pizzas that have a crispy, raised crust and toppings in a quantity typical of New York City. After all, that’s where Johnson grew up making pizza and graduated from the Culinary Institute of America. Ranging from $10 to $12 for a pie the size of a “dinner plate,” Johnson said he always offers pepperoni, prosciutto with pine nuts and a vegan option of pesto with spinach and mushroom—as well as a daily special pizza with seasonal ingredients.