Audio By Carbonatix
When out-of-state friends come to visit, they’re surprised and amazed when we take them out for Pizza. “Pizza?” they say, “In the desert?” Absolutely. Everyone knows Bianco’s has great pizza, but this week’s cafe column has us jonesin’ for a new spin on pizza pie.
Food Critic Michele Laudig on Tommy V’s Osteria Pizzeria:
The crust was lightly crisp and distinctly not bubbly, unlike so many other gourmet pizzerias in town. Right now, I think Tommy’s needs to perfect the level of char — on one visit, half of the pizza was blackened, and on another visit, there wasn’t the slightest whiff of smokiness to it. But I’ve been there several times now, and over the course of those meals, the crust was generally fine. Wild mushroom pizza, with lots of porcini, shiitake and cremini mushrooms, and scallions in a creamy ooze of melted fontina and mozzarella, got an aromatic boost from some truffle oil. Another pie was a juxtaposition of sweet and pungent, with fresh figs and fig-balsamic playing off the moody flavor of Gorgonzola. Some prosciutto and fresh arugula brought it all together. Pancetta and Gorgonzola pizza worked a different dynamic, with mozzarella to balance out the blue cheese, and more emphasis on salty, crispy pancetta. Arugula also kept it light
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