D, remarkably enough, suggested we try a binge of “all pizza, all the time,” sampling multiple take-out or eat-in restaurants, plus my own pizza. We started with a trip to Arizmendi in Emeryville, after meeting with our title company for an hour in the late afternoon. We chose Arizmendi for this evening because we checked the menu online and thought the pizza sounded interesting – and indeed, it was, and quite delicious.
I had the feeling the Arizmendians were experiencing low-interest on the part of patrons b/c the pizza was unconventional – they totally wanted us to take a sample, though we had decided to buy a light-bake pizza before we came in. Hey, more pizza – I’m not complaining 🙂
The dressing looked cloudy the way a mixed vinaigrette does, but it did not separate. We detected olive oil and lemon, so perhaps it was lemon-infused olive oil. Also found some salt and pepper in the bottom of the little container (i.e. no aqueous solution so these did not dissolve well?). I put the pizza in the oven as directed, for about 6 minutes at 400 degrees, and directly on the oven rack, then topped with the oil and cilantro.
It was quite scrumptious, and also quite filling. This was a 15″ pizza, and we ate 2 1/2 pieces each, saving the other three for lunch (reheated about 30 minutes at 250 the next day). The crust was thicker than many, and slightly bready, but not to its detriment.