Pizza lovers of Los Angeles rejoice. Today, Grimaldi’s Pizzeria in El Segundo is announcing its first seasonal pizza of 2014. From April 1st through 30th, the popular South Bay newcomer will be launching the Rosemary Potato pizza, a twist on its classic white pizza topped with thinly sliced red potato and sprinkled with rosemary and gorgonzola.
The specialty pizza pays homage to historic recipes of 16th and 17th century Italy, an era that pre-dated the tomato as an everyday food staple for Italians. Potatoes were a common sight on pizzas during this period, as it was a readily available ingredient for the Italian masses. Grimaldi’s Rosemary Potato pizza is a close relative to the populist pizzas from this bygone age.
Like all of their pizzas, the Rosemary Potato pizza is fired in Grimaldi’s 25-ton anthracite coal-fired brick oven, which reaches temperatures of more than 1,200 degrees. The intense heat helps create Grimaldi’s famously crispy and smoky thin crust.
Also through April 30, guests at Grimaldi’s will be able to enjoy two seasonal cheesecakes introduced at the restaurant in February the popular Bailey’s Irish Cream and Reese’s Peanut Butter Cup Cheesecakes. The Reese’s cheesecake is a creamy vanilla sprinkled with chunks of Reese’s Peanut Butter Cups and topped with whipped cream, while the Bailey’s is a rich and smooth Bailey’s Irish Cream flavored cheesecake in an Oreo cookie crust also topped with whipped cream.
posted by Sarah McCallum