[Photographs: Adam Kuban]

In my college days I once (or twice) made a nacho pizza. I was not high. At least not on drugs — maybe on the giddy anticipation of the pie-brid taking shape in my mind, the glorious possibility of combining two great tastes into a gestalt of outrageous texture and flavor.

That was years ago, and I don't really remember whether that pizza was successful (I might not have been high but I was probably drunk.) I've threatened to re-create that pizza in these pages,* and now I have a template: The Quesadilla slice ($4) at Vinnie's Pizza in Williamsburg.

I say template because as interesting as this slice is, it can certainly be improved upon. It gets the topping balance dead on, with a goldilocks balance of chicken, pico de gallo, nacho chips, cheddar, mozzarella, and sour cream, but the crust and chicken, when taken alone, are bone dry. You don't really notice this in bites that comprise all elements — quite tasty bites indeed — but I can't help but wonder what a slice of this stuff would be like with a great crust and juicy chicken.


Let's get close and look at the best part: the chips.

Perhaps the best part are the chips. Broken into fingernail-size bits, they soak up the grease of the cheddar and take on a fried, chewy crispness in the heat of the oven. I don't know about you, but those are always the nacho chips I covet, and here, the slice is full of them.

To be sure, it's a novelty slice, but if you're feeling wacky or indecisive (or, I imagine, high), it hits the spot.

See also: Vinnie's Hawaii 5-0 slice »

Vinnie's Pizza

148 Bedford Avenue, Brooklyn NY 11211 (near North 9th; map)

* Slice'r thearrogantchef beat me to the punch in December.


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