Wednesday, April 25, 2018

Talk about carbalicious!


I was astonished to read that someone's come up with a tater tot pizza.

NYC pizzaioli are getting ever more creative with their toppings, making pizzas loaded with everything from Tater Tots to kimchi.

“I like to call this the New Age pizza movement,” says Vishee Mandahar, owner of Krave It in Bayside, known for its outlandish pies. “Anything goes, as long as we perfect the recipe and make it taste good.”

. . .

Potatoes on pizza might seem like a carb overload, but it’s a classic combo rooted in Roman tradition. Krave It, the groovy, late-night eatery of Bayside, puts a wholly American spin on the pairing with its Loaded Tater Tots pizza ($20/$30).



Made with Tots, bacon, cheddar, scallions, and swirls of ranch dressing and chipotle aioli, this pizza (and most of the restaurant’s menu) seems made for drunken snacking.

There's more at the link, including several other unique-to-New-York pizza toppings.

That takes "Would you like fries with that?" to a whole new level, doesn't it?




Peter

10 comments:

Scott M. said...

Okay, the kimchi pizza idea just might work.

But that tater-tot monstrosity? Ooof, that would sit in my stomach like a bowling ball.

McChuck said...

Potatoes. Roman tradition. *snort*

Rob said...

I had sauerkraut pizza once, it was not bad at all... The tater-tot pizza does not appeal to me at all.

SiGraybeard said...

I've never thought of a pizza place as needing an exorcist before. But I never thought I'd see anything worse than pineapple on a pizza before.

Guess there's a first time for everything.


Unknown said...

Most creative pizza toppings I ever encountered were at Pizza Research Institute in Eugene Oregon. Highly recommended.

Sam L. said...

I'd eat the tater-tot pizza!

Tony Tsquared said...

As I am diabetic I am thinking, instant death.

Bibliotheca Servare said...

@McChuck

Thin potatoe slices on white pizza (with a bit of olive oil and rosmary) *is* actually a Roman (as in the city, not the empire) traditional variety of pizza bianco. My father (born in Rome, to parents who were born in Rome, etc, etc, etc, going back countless generations) can't get enough of it when we (that is, mama) make homemade pizza. When I was younger, I thought it was an abomination unto the Lord, but it's really grown on me. Done well, it's delicious! :-)

Steve Wheeler said...

Some years ago, I ran across some articles about pizza in Japan. At the time, one of the more popular varieties there was a tater tot/mayonnaise pizza. As I mostly agree with Calvin (of Calvin and Hobbes) that mayonnaise should be called "white death," I was horrified.

I've had a few pizzas with unusual toppings (including a habanero/anchovy pizza) in my time, but the Japanese ones I read about were really "out there."

rick said...

This one is a big hit here in Idaho: http://pizzapiecafe.co/menu-items/spud-o-licious/