Just when you thought you’d have to resort to your tired Hawaiian pizza order, Eater Chicago saves the day with their 2nd Annual Pizza Week coverage. Upping the ante, they enlisted our own John Manion to collaborate with Coalfire to create a seriously delicious pizza. It’s a partnership based in friendship. Or as John puts it, "The good men at Coalfire and ourselves have a long tradition of the old pizza-for-empanada trade," he explains. "I know for a fact that they chug chimichurri like it's a frosty-cold beer."
You’ve probably already decided to order their collaborative pie, but here’s the prep just to seal the deal:
Manion's pie is built on Coalfire's dough. He adds extra virgin olive oil, Coalfire's secret low-moisture mozzarella from the East Coast, and Neuske's smoked ham. After a stint in the 1300 degree coal-fired oven, it's finished a liberal dousing of La Sirena's chimichurri.
The El Diez is available from Coalfire all week, while supplies last!
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