There was a time when pizza was just pizza: one crust, ten or twelve options, standard ingredients: and it was fine, of course, because pizza is amazing, even when it’s the simplest of pies. Still, when “gourmet pizzas” started to be a thing, I was secretly thrilled: as much as I love a regular Margherita or Marinara, the idea of experimenting with different and unusual toppings and flavors intrigued me. So I was thrilled to try…

View Post