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Pizza Today Features Chazz Baltimore's Potato Pie

Potato pizza savored in Tuscany, Italy inspired restaurateur Sergio Vitale to serve a potato pie at Chazz: A Bronx Original restaurant, Pizza Today writes.

"Vitale’s coal-oven-fired white pizza is topped with sea salt seasoned potatoes, pecorino and fontina cheeses, rosemary and gar­lic," the magazine writes. "After baking he drizzles calabrese chili oil over it."

To prevent the pizza from getting too soggy, Vitale says he places a layer of shredded fontina cheese underneath the spuds, which he spaces out carefully.

“ 'Too many spuds cropped up in the center will make a soggy pizza,'” Vitale says. You can read the rest of the story here
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