![]() Grab an all-inclusive pizza kit for those rainy weekends at the Shore.Ģ33 E. Making a tasty veggie crust isn’t easy-hence the shoutout to this family-owned institution for its cauliflower pie recipe, which adds part-skim mozzarella to the mix. Their no-frills New York-style Neopolitan pizza, topped with buffalo mozzarella and fresh basil, is perfect for folding in half.ġ2 E. This well-traveled corner location brings some of that Brooklyn ’tude to the Main Line. And if you’re looking for a solid tomato pie, this is the place.ĥ01 DeKalb St., Bridgeport, (610) 275-0114, With its slightly sweet signature sauce and perfect crust, the basic cheese pizza is our go-to at this neighborhood gem. And the extra-crisp crust holds up well for leftovers the next day.ħ803 West Chester Pike, Upper Darby, (610) 789-7770 1233 West Chester Pike, West Chester, (484) 983-3704 With the cheese on the bottom, the sauce has to shine-and it does. Since 1956, this Delaware county mainstay’s square pie has been flipping the script on the traditional pizza. We’re partial to the slight thickness and bready texture of the Sicilian pies-especially the deliciously simple Trenton-Style Pizza, with fresh plum tomatoes, mozzarella, olive oil and garlic.ģ2 W. It leads a top-notch list that also includes the Carciofi (roasted artichoke hearts and prosciutto di parma), the Faccia Brutta (spicy pancetta and a soft-cooked egg) and the Goombah (baby spinach, prosciutto di parma and banana peppers).ħ2 Poplar St., Conshohocken, (610) 941-7783, Lancaster Ave., Villanova, (484) 383-3339, Ī thin-crust bonanza for clam lovers, the Little Neck Pizza can be ordered with red or white sauce. Fire’s fig and smoked prosciutto pizza nails the sweet-and-salty balance with its mix of fig jam, prosciutto, house-made basil pesto and crumbled Gorgonzola.ħ89 E. ![]() Tucked into the Villanova Center business park, the onetime Avenue Kitchen space was been reworked as part of the LaScala Restaurant Group. A hearty combo of roasted potatoes, red peppers, cheddar cheese and chopped red onion fills out the toppings.ġ192 N. Lancaster Ave., Devon, (484) 207-6663, Ĭhef Peter McAndrews’ unique white pizza packs some heat thanks the spreadable Calabrian nduja sausage. ![]() The dough is fermented for four days, giving it a distinctive bite.ġ38 W. Have it prepped on the 28-inch oval, which serves about four. Pizzeria Vetri’s traditional margherita pizza makes the most of its classic ingredients: slowly simmered San Marzano tomato sauce, housemade mozzarella and whole basil leaves. Photo courtesy of Pizzeria Vetri PIZZERIA VETRI Prefer a thicker crust? Bar Lucca also has a nice selection of traditional Neapolitans.ħ29 E. Just in time for summer, chef Will Langlois pushes the creative envelope with this sweet-and-savory thin-crust prosciutto melon pie, topped with cantaloupe, thinly sliced prosciutto, ricotta, mozzarella and Asiago cheeses, stracciatella, oregano, and a healthy drizzle of aged balsamic. If simplicity isn’t your thing, indulge in the short rib pie with caramelized onions and long hot peppers.ġ33 N. Alessandro’s chef Alex Fiorello uses the more delicate semi-soft fiore di latte cheese, and that one detail makes all the difference. Uwchlan Ave., Exton, (610) 594-9900, Ī typical margherita pizza is topped with slices of mozzarella. Ron’s also offers a well-executed gluten-free crust.ħ4 E. And its colorful Veggie Oval-packed with broccoli, mushrooms, fresh tomato and mozzarella, provolone and Asiago cheeses-has been known to satisfy the occasional meat lover. ![]() ![]() This Chester County hot spot for families has a rep for its uniquely shaped pies. Photo by Ed Williams RON’S ORIGINAL BAR & GRILLE ![]()
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