On the Friday before Christmas, eight of us chipped in to get pizza from Stuzzico. We got three “half” pizzas, which are 75cm long. People chipped in anywhere from $5 to $10. Those of us who tend to eat more than the others chose to chip in more. It’s only fair, after all. :)
This was the pizza with rocket, feta and olives. As I’m not a fan of olives, I donated my olive to one of my workmates. The feta was creamy and not too salty – absolutely delicious.
We’ve had this rocket and prosciutto pizza before – the thin slices of prosciutto are covered with powdered parmesan, and the rocket is fresh and peppery. It’s a fantastic combination, a team favourite.
The last pizza was fresh tomato and fiordilatte. The greenery appeared to be English spinach, which I’ve never had on pizza before. It was really good.
Here’s another view of the rocket and prosciutto pizza.
A view of the rocket, feta and olive pizza and the rocket and prosciutto pizza.
A view of the rocket and prosciutto pizza and the tomato and fiordilatte pizza.
I started with one slice of each pizza. First, rocket and prosciutto…
then, rocket, feta and olive…
and fresh tomato and fiordilatte.
All up I ate five slices of pizza. And five slices is what was left after everyone had eaten their fill. Here are the remaining five pieces. I’m pretty sure someone devoured them by the end of the day.
These pizzas are best eaten fresh – they don’t stand up well to being eaten later, whether cold or reheated. The pizza base gets quite soggy and the fresh salad leaves tend to wilt. You could always pick off the old leaves and add fresh rocket or spinach, of course.
I'm TFP, a food blogger from Perth, Western Australia.
{ 9 comments… read them below or add one }
Looks like gourmet pizza’s to me :) I love loads of vege on my pizza, and this selections seems to have loads of vege as well!
Oh my goodness, that looks absolutely amazing! It’s so refreshing to see reminders that not every pizza has to be topped with two kinds of meat, generic tomato sauce, and five layers of slimy cheese. XD
That ‘English spinach’ looks like young beetroot leaves to me!
Lovely pizza! I’d like to make one of those, I love all your posts and looking forward to all the goodies you’ll have this 2009! Here’s wishing you a great year!
mmmm nothing better than mouthwatering pizza!
I’ve been reading your posts for some time now and feel bad for never commenting.
Great blog TFP!
I’m with Penny – the spinach looks more like beet greens to me. However, I’m not sure what English spinach is, so maybe you mean beet greens?
The pizza looks delicious. I wonder if they deliver to Canada? :)
Yumm! I love this type of pizzas :)
You can rarely get those garnished with fresh greens around here… but I know few such places around my place, magnificent taste coming with some great wine as well ;-)
Kiran,
I do like both chain pizzas (like Dominos and Pizza Hut) as well as the gourmet ones. The salad on the pizza is very nice but I think I will always return to my fat-laden greasy Dominos BBQ chicken and bacon pizza. :)
Anneli,
It is nice… but as I wrote in my response to Kiran above, there’s plenty of room in my life (and tummy) for all sorts of pizza. Heheh.
PennyG,
You’re probably right!
Foodista,
I hope it will be a good one too. We already have a couple of challenges on the horizon, but I’ll wait until they fully reveal themselves before I say any more.
f0nx,
No need to feel bad, but I’m pleased you commented! Glad you enjoy the blog.
Vero,
You and PennyG are probably right about the leaves on the pizza. Heheh. It would be cool if they delivered to Canada… and some of the yummy food outlets in other countries delivered to me here in Western Australia.
Andreas,
I was so pleased to have discovered this pizza place. Not only is it delicious, it’s great for a group/social meal with workmates too.
Those pizza’s look fantastic. I cant be bothered making my own base though. Just too time consuming and toooo messy!! We buy one from our local IGA in Perth called Alfredo’s. No colours or crap, and considering it comes from the supermarket, they are really, really good. We like to make a few different varieties with different ingredients. Sometimes they work…sometimes they dont. Brings out the Pizza chef in me though and I love it!!