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photo by Todd Coleman
In New Haven, Connecticut, a different style of pizza, known as
apizza, evolved from the same Neapolitan roots. Frank Pepe opened his eponymous pizzeria in that city's Little Italy in 1925, and today his establishment and neighboring ones still make pies that are thinner, wetter, and more heavily charred than most New York-style pizza. In the mid 1960s, Pepe introduced its signature clam pizza topped with juicy bivalves, grated pecorino, garlic, and oregano.
Nov 11, 2011
1. topped with chopped fresh tomatoes (not sauce), grated pecorino, chopped hot peppers, basil and parsley.
2. stuffed with fresh roasted peppers, garlic and parsley
3. topped with minced garlic, parsley and anchovies (no tomatoes)
4. topped with thin layers of shaved potatoes, minced garlic and olive oil
5. stuffed with sauted onions and golden raisins.
http://casa-giardino.blogspot.com