The Plate: November/December 2017

The pizza they should never take off the menu.

November 11, 2017

Issue 27: November/December 2017The Plate

Renee’s Organic Oven

Vegan Crush: Red sauce, vegan pesto made with pine nuts, zucchini, kalamata olives, artichokes, broccoli, roasted peppers. $22/pizza

7065 E. Tanque Verde Road.

 

Time Market

Shiitake: Shiitake, mozzarella, walnut and caramelized onion purée, rosemary, sea salt, e.v.o.o. $4/slice, $13/pizza

444 E. University Boulevard.

 

Rocco’s Little Chicago Pizzeria

Deep dish pizza with Italian sausage, green peppers, mushrooms, and a zesty red sauce. $6/slice

2707 E. Broadway Boulevard.

 

Falora

Figaro: Brie, mission figs, Brussels sprouts, walnuts, olive oil, balsamic. $16/pizza

3000 E. Broadway Boulevard.

 

Reilly

Speck & Egg: Speck, egg, mozzarella, fontina. $16/pizza

101 E. Pennington Street.

 

Anello

Bianca: Fresh mozzarella, ricotta, garlic, olive oil, basil, chiltepin on wild yeast fermented dough. $12/pizza

222 E. Sixth Street.







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