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Slicing a pizza pie into eight slices is an old a tradition as the delicacy itself. Here are eight of our favorite downtown slices, creating a “pie” of SLC’s greatest hits.

1

SETTEBELLO MARGHERITA

One bite and you’ll be magically transported to the Italian countryside. An imported brick oven and ingredients provide perfect blackened char spots on the crust: “a tell-tale sign of Pizza Napoletana that has been cooked in a blistering hot, wood burning oven. Each pizza is an individual work of art.” The Margherita is the quintessential Italian pizza, featuring fresh buffalo mozzarella. 260 S 200 West, 801-322-3556, settebello.net

2

STONEGROUND BIANCA

Featuring house-made ricotta, mascarpone and fresh mozzarella, this pie is not for the lactose (or gluten) intolerant. Creme fraiche and oregano round out the simple ingredients, which pair so well. Cooked in a dedicated pizza-oven, this thin-crust pie is charred to a perfect crust in less than five minutes. 249 E 400 South, 801-364-1368, stonegroundslc.com

3

CANELLAS FRANK LLOYD WRIGHT

“Simplicity is the ultimate sophistication.” We agree with this quote above the pizza section on the menu. These famous words, while attributed to Leonardo da Vinci, shines through in this pie named after Wright, the architect. Five ingredients (marinara, mushrooms, arugula, black truffle oil and mozzarella) combine for an unforgettable flavor. 204 E 500 South, 801-355-8518, cannellasrestaurant.com

4

EVA BRUNCH FLATBREAD

When is a pizza not a pizza? When it’s a flatbread. Proving the French are as equally adept as their Italian and American counterparts, this mix of gruyere cheese, fresh arugula and bechamel with French ham easily passes the sniff test as either a pizza or a flatbread. This combo, available at Eva’s, as well as the their Boulangerie bakery, passes the taste test, too. 317 S Main Street, 801-359-8447, evaslc.com

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downtown the magazine

spring / summer 2016

Downtown Magazine - Spring/Summer 2016  
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