Pizza 7 (Saratoga Springs, NY)
Pepperoni pie ∙
Nice late night bar pie had next door at Spa City Tap & Barrel. No kitchen, so they don’t mind if you walk in with a pizza and stuff your face. Super gooey cheese on fairly doughy crust, the grease from the pepperoni and everything else dripped all over the bar. Nice hot pie in the winter never hurts.
The Pizza Shop (Warrensburg, NY)
Meat Lovers: Pepperoni, Sausage, Bacon, Meatball and Ham ∙
Arugula & Prosciutto: Imported Italian Prosciutto, Fresh baby Arugula, Olive Oil and Shredded Parmesan ∙
Chicken Basil Pesto: White Base, Basil Pesto, Chicken, Fresh Spinach, Tomato (did I eat this?) ∙
Best of the region for a reason!
Meat – the fat from the prosciutto, pep and sausage make the entire slice very tender. The crust is structured but almost melts away while you chew. The crust is delicious – light, airy, and disintegrates with each bite. The cheese is basically an accent. The sauce is flavorful and delicate, with no bite….almost a non event, a nice accent.
Arugula prosciutto – the cheese and prosciutto hits you immediately. Totally different flow. No fat, toppings tap. The taste is the prosciutto reheated (changes the flavor profile). The natural pie is excellent. Just like the slices from Panini Bakery in Oregon. In crust we trust. The sauce is delightful, cheese is fresh.
I don’t believe I tried the chicken pesto pie. I’m not much one for the white slices! Give me all the red sauce I can handle.
