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Learn how to work a new topping onto your pies.

Top This: The Cheese Board's Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula and Lemon Vinaigrette Pizza

Slideshow SLIDESHOW: Top This: The Cheese Board's Mushroom, Onion, Mozzarella, Ricotta Salata, Arugula and Lemon Vinaigrette Pizza

The Cheese Board Pizza Collective may be the only pizzeria capable of perfection by committee. At this co-op kitchen there's no boss, no underlings, no master pizzaiolo. Everyone's opinions and preferences get equal attention, resulting in incredible topping concepts.

Seasonal produce like fresh sweet corn and Key limes are practically routine on the Cheese Board's intrepid pies. The only rule is that every pie include at least two cheeses--"for kick" says four-year veteran Pier-Antonino Cendron. Although most pizzas already use two cheeses—mozzarella and Parmesan—this East Bay institution lives up to its name, blending a dazzling variety of well-sourced dairy.

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The Cheese Board's egalitarian concept goes beyond the kitchen. Only one kind of pizza is offered each day, so leave your prejudices at the door. (For more finicky customers, the online pizza calendar is updated every week.) On my recent visit, the daily offering was a combo of cremini mushrooms, onions, mozzarella, and ricotta salata, topped with arugula in lemon vinaigrette dressing. Although that might sound unassuming, there's nothing meek about this pizza.

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What you'll need for 1 large pizza:

  • Pizza dough of your choice (we recommend this one), stretched to 14 inches
  • 3 handfuls shredded mozzarella
  • Red or yellow onion
  • Cremini mushrooms
  • Ricotta salata
  • 2 handfuls of arugula (or more!)
  • Lemon vinaigrette
Cheese Board Pizza

1512 Shattuck Avenue, Berkeley CA 94709 (at Vine; map)
510-549-3183; cheeseboardcollective.coop/pizza

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