Monday, March 28, 2011

One Year Anniversary: Return to House Pizzeria

We've been Pizza Adventuring for a year now, so we thought we'd take a minute, relax, and go back to the place where, in a booth by the window, Ian and I hatched this blog.  That place is House Pizzeria and we can't even pretend that we're impartial here.

This time we decided to get the new special Cauliflower & Ricotta pizza (and we were half-way through it before we even remembered to take a picture).  It has roasted cauliflower, a little shredded mozz, black pepper, capers, ricotta cheese dollops, and cracked green olives (really just pitted green olives).  It was good.  I'm not going to say it's the best pizza I've had there (I will readily admit that I like my pizzas saucy), but the flavors worked very well together; the salty ingredients and pepper balanced the more mild ricotta and cauliflower.  And, as usual, the sourdough crust was amazing.

Looking back at the last year of adventuring, I'm proud of it!  I'm proud that we managed to get through 42 pizzerias (that's 3 1/2 a month!) and look forward to another great year, there are no shortage of places we have yet to try.


Saturday, March 12, 2011

Adventure #42: Italo's Pizza

[Update 8/24/2013: Italo's is no more : (]

Italo's. Have you heard of it? Karin and I hadn't. Its name was whispered to me by a coworker, and in the weeks before we made it here, I heard the name whispered in the wind, in back hallways. . . or was it all in my stomach?

Monday, March 7, 2011

Adventure #41: Reale's Pizzeria

Before I give my impressions of Reale's Pizza & Cafe as a whole, I'll start with the pizza since that's what brought us there to start with.  The pizza was ok.  I don't think we had any complaints.  We went with The Roasted Pie which is topped with roasted peppers and onions, fresh garlic, and olive oil.  The garlic was strong, really strong, punch you in the face strong, which I dig.  The peppers were tasty.  The sauce was not non-existent, but wasn't distinctly flavored.  The biggest comment we had about the crust, which was pretty standard, was that we really wanted some extra virgin olive oil to dip our crusts in.