Carnivore Combo Wood Fired Pizza – 4 Pack

Indulge in a this package of two of Pizzeria Bianco’s meatiest pizzas: The Wiseguy and The Sonny Boy.

If you wanted a pizza you could pick at and pull things off with your fingers, this is the one for you! Sometimes less is still too much, but other times, well…sometimes more is still not enough. And that’s the spirit of the Wiseguy. This pizza is a bit over the top on purpose and tips the scales of balance to the max. Smoked mozzarella, onions roasted in our wood-burning oven, and fennel sausage. A reimagined sausage pizza.

Named after Chris’s dad (“Sonny Boy” was his nickname growing up), this pizza is a favorite and one Pizzeria Bianco is proud to serve. We’ll let Chris describe this pie in an excerpt from his book “Pizza, Pasta, and Other Food I Like”: “This pizza was born of two contradictory impulses. On the one hand, I wanted to do a pizza that I felt like someone from the old neighborhood would dig, something they would recognize. On the other hand, I wanted to somehow preempt people’s tendency to order automatically, like “give me a cheese pepperoni!” and I could say to customers, “Well, we don’t have that but you might like this.” I sought out a really good quality soppressata, which has a similar fattiness and spice profile to pepperoni. I love the coarse texture of it, all that good porkiness and salinity, which is so beautiful married with the acidity of the tomato sauce. I don’t usually use a lot of olives, but I like them here, both because they echo the canned black olives that might share space with old-school pepperoni pies and because the combination of olives and salami reminds me of a classic antipasti plate. And for me, The Sonny Boy is kind of like an antipasto. It’s my favorite of the pizzas to share and to have a slice or two.”

You can also add dessert with a one of a kind chocolate collaboration with Noi Cacao, Chef Rene Andrade and Pizzeria Bianco. These unique vegan and gluten free chocolate bars feature Arizona pecans and dates, dark chocolate (54.5%), Chiltepin Peppers from Mexico and sea salt. While sweet, these bars have a mild spicy kick to them.