Cooking

Zachary's

You all know how much I love to cook, but sometimes Zachary's pizza is the best idea for dinner. Lots of people in the Bay Area know Zachary's. They win the local papers' "Best of " awards so often I'm waiting for the various publications to have a "Best Pizza That Isn't Zachary's" category. (The SF Weekly, I think, once had a category that was "Best Video Store That Isn't Le Video", so there's precedent.) Certainly they're the best place around here to get a stuffed pizza.

What's a stuffed pizza? Take your pizza crust, line a deep-dish pan with it (I guess a cake pan would work). Put in your filling (plain cheese works well, but so do lots of things). Put another crust on top, like a double-crust pie, press it down, and ladle your sauce (and extra garlic) over the top. Bake. It's like a pizza sitting on top of a molten lake of cheese. It's like a slice of heaven.

Oh, sure, thin-crust pizzas (and the thick thin crusts like the slices at Blondie's in Berkeley) have their place. But give me a hunka chunka Zachary's love any day. And then give it to me again the day after, because Zachary's pizza even works well when cold.

And what would a food post from me be without mentioning wine? I don't remember what we drank with our most recent order, but a good Merlot always has promise as a wine often paired with tomato sauces. You could go towards a Grenache as well, especially if you've got more than just cheese and extra garlic. I could imagine a Zinfandel. Or you could go forego wine altogether and have a good solid beer with it.

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Cooking