Sonny Boy Wood Fired Pizza – 4 Pack

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.