lots of taste testings, pizza 'till you burst, yeah, that's how we get down 'round here. After exhausting hours of tasting pizzas, crusts, toppings, cheeses in infinite combinations, running specials for days and sometimes weeks, we have excitedly arrived at this point. 2 new pizzas and one returning star have landed on the menu! The Guadalajara is BACK! Seasoned ground beef, cheddar, pickled jalepenos, go in the oven, then after cooking we add fresh lettuce, pico de gallo, and a sour cream drizzle....yum! We went away from this pizza a couple of years ago. We didn't execute it well at all but this re-introduction seems to have gone much more smoothly and it looks like a keeper.
New to the scene is the Marisco (spanish for shellfish) with Shrimp, clams, fontina cheese, capers, red onions, fresh basil and a pinch of crushed red pepper for a kick. You can add an olive oil cured white anchovy for extra flavor. Now, many may not know the difference in their anchovies. Gone is the brown, somewhat furry looking anchovy that is the main flavor component of your caesar dressing. These little gems are white in color, and look almost like tiny little trout with a flavor much more like lemon zest and only about as briny as fresh oysters or garden fresh cucumbers......I think I'll have this one for lunch today.
Then we have the Tartufo. Cremini, Maitake, Shitake, Baby Bellas with fontina, truffle oil and oregano. Add Baker Farms smoke bacon for a little up charge to this one for the most earthy, smoky, savory tasty pizza ever! Ummm, maybe I'll do a half and half.
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