Etna Pizza
Published on 11 July 2024 by Andrew Owen (2 minutes)
As a spiritual New Yorker, you won’t be surprised to hear me say that the best pizza in the world comes from New York City (or that what they produce in Chicago is an abomination). But it can’t be from a major chain. It has to be a dingy looking place where the only soda is pink lemonade and you buy your pizza by the slice. If you’re unfortunate enough to live in California, then you can get some respite from your drab miserable life by ordering Frank Coppola’s take on New York pizza from his Zoetrope Cafe in San Francisco. It’s best washed down with a bottle of red wine from his vineyard. It might have taken him 40 years to make Megalopolis, but the man knows his pizza.
If you’ve read my weekly meal plan, you’ll know that Wednesday is pizza day. Typically, I go veggie with a topping of mushrooms, red onions, green peppers and black olives. But every now and then I like to treat myself to my favorite meat pizza, the Etna. This used to be on the menu at Milano in Ireland (Pizza Express in the UK). In fact, you can still get it by ordering a margherita and requesting the additional toppings. But it’s not quite the same. I used to make my own pizza dough from a Jamie Oliver recipe, but in Ireland I’m spoiled with a choice of stone-baked pizza bases that are more convenient, thinner and taste just as good.