Farm to Pizza
Pizzeria GM slices, dices, and squeezes summertime.
By Jan Walsh
Before you order at Pizzeria GM, check out the specials on the tabletop menu. Today’s specials include Strawberry and Smoke Bruschetta, Heirloom Tomato and Mozzarella Salad, Shrimp Bisque, Heirloom Tomato and Watermelon Salad, Chilton County Peach Pizza, and Italian Nachos. See what I mean?
For lunch we opt for the two tomato salads and bocconcini for starters, because we can never pass on the bocconcini, no matter the season. We pair with a Mai Tai and a Watermelon Margarita. Giani never cuts corners, and the cocktails are no exception. The Mai Tai arrives in the coolest tiki glass, and the margarita in a Ball style jar. Both white and dark Campesino, Myers Rum, lime juice, Cointreau, and orgeat syrup, the Mai Tai might sound fruity, tutti but this one is a serious, classic cocktail that packs a punch. My margarita is a thirst quencher, made of Quervo Gold, Agave, lime, and watermelon puree, with flavors of watermelon dominating, as it should.
Giani’s bocconcini always make me smile. Hot, creamy, and crunchy bites of breaded and fried, fresh mozzarella can only be made better by dipping in his house marinara. I would come here for this dish and do. It often calls my name… “Jan, this is bocconcini. Let’s do lunch!”
Heirloom Tomato and Watermelon Salad is a colorful array of juicy deliciousness. Crumbles of goat cheese add touches of creaminess and tartness. Micro basil adds color. And EVOO and Balsamic finish the dish with layers of flavor and moisture. In the tomato mozzarella salad, plump, dead ripe, scarlet slices of heirlooms interlace with thick, snowy white chunks of mild buffalo mozzarella, accented by balsamic drizzle and basil. The tomatoes’ fleshy texture foretells their old fashioned, intense flavor, much like tomatoes grown on my grandparents’ farm. Tomato mozzarella salads are my favorite salad, and it does not get better than this one. Both salads are highly recommended!
For our main course we order the Peach Pizza and Meatball Sandwich. The golden peaches come from Chilton County and are sliced thin with skins on. Conecuh Sausage and Conecuh Bacon pork up this peach pizza. Rounded out with buffalo mozzarella, EVO, honey balsamic chili, and micro basil, it all melds together in scrumptious synthesis. And just like that, we have a new favorite pizza at Pizzeria GM. Don’t let peach season pass without trying this one! Giani’s magnificent meatballs are made for this soft, toasted hoagie. Covered in melted provolone, like a warm blanket, the meatballs nestle inside the bread like peas in a pod, making for easy eating. The Sunday Sauce is served on the side, so you can make this man-sized sandwich as messy or as proper as you please. Never had a better meatball hoagie.
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