Friday, February 21, 2014

Food Friday: Pitfire Pizza | Brussels Sprouts and Bacon

Last Sunday, Kim and I had a "sister day" in North Hollywood. We got manicures and pedicures, and decided to spend the day eating/drinking/relaxing in what we hope will be our neighborhood, come summertime/post-wedding.

After our pampering, we headed over to Pitfire Pizza, on the corner of Lankershim and Magnolia in NoHo. There are several locations around LA, but this is the only one that matters, because it's within a few blocks of where we plan to move. I've been to the area a handful of times before, but never to Pitfire, so we each ordered a pizza (and, full disclosure: a pitcher of sangria big enough for a party of five), and soaked up the perfect Southern California weather on the patio.

I ordered the Brussels sprouts and bacon pizza, which is easily the best decision I've so far made this year.

Brussels sprouts seem to be the new hot vegetable, based on nothing other than the fact that suddenly every restaurant is serving them -- blackened and salty -- and grocery stores care them in various packaged forms for all your roasting and salad needs.

We roast Brussels sprouts at least once a week, and nothing can compliment the earthiness of sprouts quite like salty bacon. This pizza merged two of my favorite things into a mouthful of crunchy, salty goodness, and the pizza itself wasn't too shabby either. The crust is crisp and thin, with just the right amount of salt-kick. Not overly cheese-y, garlic and chile added for kick, and just the right amount of cream to balance out the heat. The only way they could improve this pizza is if their crust had a bit more chewiness (like Delancey: crispy outside, chewy inside). Otherwise, I wouldn't change a thing.

Seriously, my new favorite pizza topping combination.

Sadly, the "sprouts n' bacon" pizza is a winter special (scroll down on the menu page to view the other mouth-watering offerings), so it likely won't be around come spring time. I can only pray that when I'm living two blocks away and next winter rolls around, this will be back on the menu.

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