bcla
On our rugged Eastern foothills.....
- Joined
- Nov 28, 2012
- Messages
- 25,803
One of the most amazing things I've ever eaten in my life was the house special at Osteria Mozza in Los Angeles - bacon, onion, sliced potato and garlic over bechamel with toasted parmesan and an egg on top. Calling it pizza might have been a bit of a stretch for my sensibilities but the flavour made the angels sing...
Isn't clam a pretty common pizza topping in New England? That's not much different than escargot other than perception.
The place I was referring to was the Cheese Board Pizza Collective in Berkeley, California. It's basically spawned a group of worker-owned businesses called the Arizmendi Cooperatives. They never use tomato sauce, although sliced tomatoes may be used. I've seen corn, tomatoes, kale, pine nuts, pesto, ricotta, etc on their pizzas. We also have a couple of pizza places owned by a guy from Brooklyn. A lot of his pies are extremely traditional New York or Italian style, while others are more California style. He's not necessarily a purist.
