Please Welcome Our New Pizzetta- Part Pizza, Part Salad

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Pizetta.jpgSince the early days when I was planning what eventually became Tucos, I wanted to serve pizza. Since opening we've become more confident with our various doughs and thought we might have an interesting pizza dough. We made a few test batches and confirmed that we have a wonderful pizza dough.  So what kind of pizza do we want to serve at Tucos?  I didn't want the typical american style pizzas, instead I wanted the wonderful, artisan pizzas that I remember eating at the Hotel Tamanaco in Caracas, Venezuela.  Thin, hand-made, fresh mozzarella, and sublime (technically these are neapolitan-style pizzas).  A few places I frequent serve pizzas with fresh toppings, like arugula, that are tossed on after baking.  I love this fresh, crunchy, cold contrasting with the hot strechy pizza.  For ours at Tucos we decided to go one step further and serve a full salad, complete with salad dressing, on top of our pizzettas (small pizzas).  The result- the best damn salad (and pizza) you've ever had.  Two versions debut- Prosciutto, Arugula, and Nicoise Pizzetta and the Bacon, Spinach, Apple & Blue Cheese Pizzetta.  You gotta check em out.

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This page contains a single entry by Pru Mendez published on January 7, 2009 7:01 PM.

Our Latest Addition- Pot Roast was the previous entry in this blog.

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