NJ pizza trends
We're visiting in NJ this week and found some unusual new types of pizza. These were on the menu at a place in North Brunswick. (We got the margherita pizza and it was wonderful).
Grandma pizzas - 16 inch square thin crusts
Bruschetta pizza: red sauce, tomatoes, pesto and mozzarella
Chicken, Bacon and Ranch pizza
Chicken Fingers and Fries pizza
Grilled Chicken Caesar Salad Pizza, which actually includes romaine lettuce.
There was an article about these trends in the Star-Ledger recently:
also serves a yummy dessert pizza with honey, walnuts and feta cheese. I'm addicted.
Although I've never tried crab rangoon.
Generally I like to stick to the classics - plain cheese or margherita.
When I visited Italy many years ago, I had what was called a pizza, but was more like a calzone, filled with cooked greens. Half the crust was folded over, but not closed. Didn't like it at all because it was pretty flavorless.
I live in Maryland, where decent pizza has only become available in the past decade or so.
Wondering if I could make one that would also be tasty. Thanks for the idea. Would also love to visit Italy some day.
Same with macaroni-and-cheese on pizza. I don't get it. But then, some people think that about pineapple & I love pineapple on pizza.
The place in NJ we ordered from had baked ziti on pizza on the menu too. Too many carbs for my taste.
I somewhat like pineapple on pizza but don't eat meat, so Hawaiian pizza is out.
The next trend, I predict, will be breakfast cereals on pizza. Anyone for a large Lucky Charms pie with extra marshmallows?
Many Italian Americans refer to tomato sauce as "gravy." Took me a while to get used to hearing that.