Nuts seems to be all over pizza menus these days, and it's more than just the relatively traditional instances of pine nuts and pesto-like purées. I recently enjoyed pistachios on Brooklyn Central's Coney Island Pie, and our round-up of fancy pants pizza cheeses included a topping recommendation of hazelnuts, shaved apple, and balsamic glaze.
Do you "do" pizza nuts? And if so, how do you like 'em served?
About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at The Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.