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I ordered white, not red.
For clam sauce that would have cut it, but my imperfect memory failed to mention that I should also hold the cheese, which dominated both shellfish and garlic on my clam pie (14-inch; $15.35). In all likelihood "no cheese" was not a viable option, and there'd still be the matter of that Greek-Italian crust. Thick, chewy, and filling can be good, but it doesn't rival coal-oven crisp.
Country Pizza & Restaurant
418 Main St., Monroe, Connecticut
203-261-0223
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I grew up partial to other toppings on my Country Pizza pies. The cheese is not to be omitted. It's the point. I did notice on returning a couple of years ago that they don't bake them as well-done as they used to, and that's clearly the case in your photo. As with too many pizzas these days (Lombardi's, John's..), you have to ask for it well-done to get it the way it used to be by default. Cheese on a Greek pie should be tan and leathery throughout, like it is only at the edges on the one above. That way, the bottom of the crust fries up better.
Next time I'd do sausage, or maybe pepperoni, well-done.
Also, why was your pie cut into triangles? Surely they haven't eschewed the Greek-pizza grid of squares?
Posted by: www.facebook.com/profile.php?id=1200346306 | May 26, 2010 at 03:43 PM