As we at Urban Pie call it “E’ryday I’m Brusselin.” We know, we know…… We hear it all the time still. “Brussel Sprouts? On a pizza?” For those of you that have not realized that Brussels have been cool for the last 5 years and actually are making their way back out of style. Well… It’s a darn good pizza. These are not boiled brussels sprouts in butter. We concur….. Boring and blah. We literally pick each leaf of the Brussels sprout off by hand. It takes forever and you can imagine the amount of labor spent just to make one pizza. But it makes it all the while. We top this pie with fresh mozzarella, pecorino, Brussels sprout leaves, bacon and Calabrian chili oil. Sometimes if we have them Korean chili threads make an appearance. The leaves hold up well to the 900-degree wood-burning oven. And they slightly char and steam on the pie. During the season we even replace them with purple brussels sprout leaves. It might be our favorite Urban Pie.
The Black Garlic was one of the first signature pizzas we created at Urban Pie. Frankly… It will never come off of our menu. It is a clear representation of who we are and what we do. That is mixing classics with modern. By this, we mean the classic bianca (meaning white) pizza in Italy is simply fresh mozzarella, ricotta, parmesan, basil, sliced garlic, olive oil, and sea salt.
Our take is by replacing the regular sliced garlic for the funky 90-day aged black garlic. Black garlic is steamed and fermented at 140 degrees for 90 days. Its characteristics are that of truffle, balsamic, tamarind and of course sweet roasted garlic. The pizza is so simple yet mysterious and complex. Fun fact – originally this pizza was called “Cheeses Christ”.
We hope you enjoy!