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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Topics: Independent Operation , Pizza Sauce , Pizza Toppings

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