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.