I am not a square pie guy. The idea of the thicker crust throws the whole ratio of great pizza off in my head. We went to a local pizza restaurant. Their signature pie is A Brooklyn, a square pizza with hand crushed tomatoes, fresh mozzarella and basil. Their signature, signature pie is a Drunken Brooklyn. That pie is the The Brooklyn with vodka sauce added. When we went to order our pizza I knew we would not be getting this pie because it was a square pie, and I don't do square pies. Mind you, there square pies are not super thick dough bombs. They appeared to be stretched thin, in the style of most New York style round pies. As we were giving our order, Aki said "We'll be having a Drunken Brooklyn." I visibly stuttered, and responded "We are?" I was game and went along for the ride. I added pepperoni and meatballs to the pie and we waited for it be made.
The restaurant was busy. In fact it was a crazy, insanely popular BYOB pizza joint on a Friday night. When the pie was ready we zipped home to our peaceful kitchen and unboxed it. As we drove from point A to B we were tantalized with the aroma of the vodka sauce on the pie. It had a richer deeper aroma. It had a decadence on the nose. It drew me back to my childhood where penne a la vodka was my go-to special occasion dinner of choice.
When we got in the door we pulled down some plates, threw off our jackets, poured some beers, and dug into the pie. It was good. Really good. Vodka sauce on pizza is a brilliant idea. It adds a richness and decadence to the pie. It is hot fudge sundae good. It is not a sauce for every night or every pizza. But its over the top appeal made we wonder why we had never tried this before.
Years Past
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