Even if Isola Pizza Bar's Margherita pizza was average, it would probably be newsworthy for the price alone: just $5 during happy hour. But it's not average pizza; it's awesome pizza.
'San Diego/' on Serious Eats
Searching for a fun new spin on a white pie? Look no further than this Brussels sprout and pancetta pizza with Béchamel sauce from Cucina Urbana in San Diego.
Privateer Coal Fire Pizza's Brussels Pie is topped with a creamy white base scattered with ribbons of pancetta and finished with a slaw of lemon vinaigrette-tossed brussels sprouts. This pizza has similar elements to another Top This favorite, but the execution is entirely different—and thoroughly delicious.
In San Diego's South Park neighborhood, pizzeria Buona Forchetta is knocking out 21 varieties of Neapolitan-style pies, all baked in a sparkling Stefano Ferrara wood-fired pizza oven.
Fast-casual pizza chain Project Pie recently opened up in San Diego, with locations to come in NYC, Boulder, Washington D.C., and several cities in Texas. Based on my test-drive, I can honestly say this is a good thing.
Partners Nancy Silverton, Mario Batali, and Joe Bastianich have made quite the splash in L.A.'s restaurant scene since opening Pizzeria Mozza in 2007. Now, the trio is getting ready to open new branches in San Diego and New York.
The multiple-day dough production process at lovemonello.com/ yields light and springy dough that's transformed into some of San Diego's best pizza by pizza chef Zia Qadiri.
Asparagus may get top billing on this pizza from Cucina Urbana, but the dominant flavor comes from the more savory toppings: crisp garlic chips and red chili flakes.
The pies at Sora start off with a traditional pizza dough made with double zero flour, and are topped with everything from uni and corn, to tarragon oil and trout. I watched Noriyoshi make one of the (arguably) simpler pies, with ingredients you can find at your local market.
This supremely cheesy pie from Local Habit is loaded up with four particularly flavorful types of cheese, and only the faintest suggestion of tomato sauce. It's a great pick for anyone whose primary concern is cheese, and lots of it.
An homage to owner Jon Mangini hometown of New Haven, Conn, San Diego's URBN Coal Fired Pizza/Bar "apizzas" are large, thin and served on sheets of wax paper on trays. The ever popularMashed Potatoes pizza is more than starch-on-starch. For this edition of Top This, we learn how to make the Bacon topped and Breakfast version of this intriguing pizza.
San Diego's newest slice shop, Napizza, is doing things differently, starting with a 72-hour proofing period for their pizza dough.
It's a shame that San Diego's Little Italy only has one place to get pizza by the slice, but fortunately, the sole option, Landini's Pizzeria, is one of the best in the city.
Zia Gourmet Pizza may have the most unique approach to pizza toppings I've ever seen. Cream cheese, walnuts, capers, and even caramelized pears make appearances on the menu, with no traditional toppings like pepperoni or sausage in sight. Zia's signature eggplant pizza is no exception; it's topped with seasoned oven-roasted eggplant, tomatoes, scallions, fresh garlic, mozzarella, cranberries, and dollops of yogurt sauce.
Pizzeria Luigi has some of the best thin crust, hand-tossed NYC-style pizza in San Diego. The shop, owned by Italian-born Luigi Agostini has two locations: Golden Hill (the original location), and North Park, both of which are long-standing neighborhood favorites that grew to icon status after being featured on Diners, Drive-ins and Dives.
Ocean Beach may be San Diego's most laid-back community, but the signature pie at Surfrider Pizza Cafe is anything but mellow. The white pie starts out fairly traditionally, with mozzarella, diced tomatoes, and a basil chiffonade, but things get a lot more interesting with the addition of gorgonzola crumbles and roasted garlic.
By now you may already know all the San Diego pizza Erin Jackson has blogged about here on Slice. Now it's time to get to know Erin Jackson. Let's get her in the hot seat.
Sicilian Thing owner Paul Wanushek has more than 30 years of pizza-making experience, including being the first pizza-maker at the famed Bronx Pizza, where he worked for ten years before opening his own shop in 2007. Sicilian Thing specializes in Sicilian and New York–style pizzas, either by the slice or the whole pie. The shop delivers, but dining in has its privileges: Beer is cheap, there's always a few slices of cheesecake from The Incredible Cheesecake Company, and you can use the "special fork" to eat your pizza (more on that later).
Asiaggo Pizza Pasta Plus offers three different styles of pizza: Chicago deep dish, New York-style, and Sicilian. I scored a pepperoni Sicilian slice fresh from the oven. Rosemary is mixed into the airy dough, giving it a distinct focaccia-like character. The dough is baked without the sauce or toppings at first, so it crisps up to a light and flaky golden brown on both sides before receiving sauce and cheese. This may not be traditional, but it's pretty tasty.