Quote:
Originally Posted by Don in Austin
Nothing wrong with pizza with an ultra-thin, crisp crust. I love a good margherita pizza. Deep-dish kind of grosses me out.
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Margharita pizza is awesome, especially with fresh torn basil and juicy ripe Jersey tomatoes fresh from the garden.
But a thick yeasty slice of Sicilian pizza is to die for, if you can find a place that makes them right.
And once upon a time, Pizzeria Uno used to make this deep dish pie called spinoccoli - spinach, broccoli, tomato chunks, garlic, feta, cheddar, mozzarella, and grated romano. It was pretty amazing. There's no Uno near me, but the last time I went to one, they'd stopped making them.