Share a personal dream pizza and your in-house favorite.
I’m imagining a pizza with fresh pears and brie, maybe with ham. In-house, I really like the special we’ve had here—meatballs, parmesan, basil, bacon and red onion.
Liam Rosakranse, 20, Pleasure Pizza, Downtown.
I’d make a special sauce and top it with oxtails. My family makes oxtails in a crock pot so they’re fall-off-the-bone tender. It’s like carnitas with a different flavor. We make custom slice-pies in-house, so the one I make is spinach, cheese, buffalo chicken and ranch-garlic sauce with bacon topping.
Amiyah Newsome, 20, Woodstock Pizza, Downtown.
I’ve been thinking recently how I like Asian food, and imagining a pizza for myself with teriyaki chicken. One of the coolest toppings we have is not on the menu, but you can order sliced apples and then maybe add bleu cheese.
Sophia Myer, 20, Pizza My Heart, Downtown.
Imagine wintery things—pizza with hazelnuts, endive, fennel, pomegranate, goat cheese. Recently we had a curry cauliflower pizza that was amazing. Something we have now that packs a punch is fava beans and ramps pizza.
Travis Koon, 37, Bookie’s Pizza, on Water St.
I’d imagine a filet mignon, caramelized onion and bleu cheese pizza. Our Taco Pie is fantastic, and we make a croissant waffle with fried chicken, hot honey, chili flakes, bechamel, mozzarella and peppers that blew my mind.
Amy Elliott, 52, East End Gastropub, Soquel
Chorizo, linguica and jalapeno was my special pizza creation that I made one time. My favorite pizzas in-house are made with our many custom toppings on our thick-crust Sicilian-style pizza.
Ernesto Chavez, 59, Upper Crust Pizza, Soquel
