M E D I A T A S T I N G
If food with “zhup” (gravy) gets you weak in the knees, this pizza has your name on it.
The story behind @bjornshen’s “Pizza Vongole” harks back to when he was toiling away as a dishwasher in a cafe (it was his second job ever). His break came when the head chef left and everyone got moved up the rung, which meant he got to do prep and work the pasta station. It was then that his first ever professionally-cooked dish happened and it was a plate of Pasta Vongole. And that has led to the existence of this pizza.
Topped with plump Sunset clams (that have been sautéed in white wine, butter and herbs), heirloom tomatoes, cow’s milk mozzarella, sharp Pecorino cheese, crunchy sea asparagus and an Asian-tasting spring onion oil, it is a fragrant, full-on briney-sweet, fusion experience. One thing’s for sure, it is also wet. This pizza DRIPS with so much clam juices, a puddle is inevitably left on the plate. But that is also what makes this pizza special because that luscious liquid is a siren call for all crusts. Just do what @iamjaynedoe did - wade in, sop up and enjoy.