$1,000 Pizza? I can do better!

March 14, 2007 at 10:36 pm by Designer Ella

1000 USD PizzaA gourmet restaurant in NYC is introducing a decadent pie with the pricetag of $1,000. Yes, that’s right.

Forget traditional cheese and pizza sauce, the record-priced pie will be topped with creme fraiche, chives, eight ounces of four different kinds of Petrossian caviar, four ounces of thinly sliced Maine lobster tail, salmon roe, and a little bit of spice with wasabi.

And unlike your typical pizza, this one won’t be cooked, after all, that would spoil the fish. The 12-inch pie is sliced into four pieces, which comes to $250 per slice.

Bah. I can make you a great pizza. I’ll charge, ooh a base price of $45 on up, depending on ingredients. (Or a mere $10, for a simpler, average-joe pie.)

My pizza will use Boboli pizza crust, no not something I make myself, because that crust is the best. Mmm.

Then, I will crush tomatoes finely - or leave light chunks if you prefer, for the sauce. If you don’t want tomato sauce, how about taco or barbecue sauce? Those will make for fun & tasty pizzas, with the right ingredients.

Cheese - a mixture of brie, mozzarella and cheddar!

For toppings, oh I have choices:

  • Chopped prime rib
  • Freshly cut pineapple
  • Real bacon pieces with only red meat, no white fat at all. Picked apart with care.
  • Extra large deli pepperoni
  • Sliced chicken breast covered in honey barbecue sauce
  • Sliced chicken breast covered in honey mustard sauce
  • Sliced salmon covered in honey mustard sauce
  • Mix of fruits: cantaloupe, pitted cherry, pear, peach and pineapple (suggested on a white pizza)
  • Pineapple and orange
  • Lobster pieces, sure, I’ll throw that in, but unlike Nino’s Bellisima, I think the lobster needs to be the only topping.
  • Vegetables - oh sure, like what? All fresh

There now don’t you want to order from me? If you’re ever in the Boston/South Shore area, send me an e-mail!

But caviar, lobster, chives, salmon - all on an uncooked pie - would their pizza even taste good??? Please. It’s not even extra large - ugh!!

 


Categories : Luxury, Culinary Arts






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