The Green, the Glory, the Salad Pizza
The “Bagel” Crust
The dough, the same used in their NYC-style pizzas, is opened into a just-larger-than-hand-size round and water-wheeled through an egg bath (or plain old water, if customers prefer). The crust is then rotated through a bagel garnish such as garlic, poppy seed, sesame, or my personal favorite: the works.
Laying the Base
A simple base of shredded mozzarella and sliced red onions cover the entire face of the crust before it’s journey into the oven.
Who’s on Deck?
The popular pizzeria constantly has pizzas filling the deck ovens, which hover in the 550º range. Johnny, who has manned them for Grey Block (and formerly Abbot’s) since this all began 17 years ago, rotates the almost ready pizza. With such a heavy rotation, it takes a sharp eye like Johnny’s to know when they are ready. At home, 12-15 minutes should do.
The Glue That Holds It All Together
A light layer of sour cream is spread across the face of the pie. This softens up the delicious browned cheese, giving the impending salad something to grip. Slice the pizza now, before the salad, or else you’ll end up with a leafy green mess.
An avalanche of salad tumbles towards the pizza. Made with chopped mixed greens, tomatoes, onions and feta, the salad is pre-tossed with a lemon vinaigrette made fresh every morning in the Grey Block kitchen. There is no big secret behind it; just lots and lots of fresh lemon juice, according to Thomas.
Once the silky slices of fresh avocado are laid on top, this pie is ready to devour!