Not your ordinary pizza
Nov. 3, 2004
Boston Globe: Though they don't open their doors until midday, the pizza-making at Penguin Pizza in Boston starts at 7 a.m. Duck must be braised; mango-pineapple salsa made; barbecue sauce simmered; and plum tomato sauce stewed. To create those kinds of toppings — and to do it all from scratch — just takes more time.
Besides 14 inspired pizzas, each on an expertly made thin crust, Penguin now offers simple pastas, a good selection of beer and wine, and an extensive breakfast menu. Whole wheat pizza crust is in the works as well.
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