Restaurant Review: Spin Neapolitan Pizza

One of the perks of my job is that we frequently have sales reps bring us in lunch and one of the department favorites is Spin! Neapolitan Pizza. I've had it quite a few times and have even brought leftovers home for Dave, but he's never had it straight from the restaurant. Since I'm a member of their Spin! Club, a weekly e-mail hits my inbox on Monday mornings advertising their specials and the pizza of the week. We made a pretty nice dinner last night, so decided to take a break from the kitchen and take advantage of their Monday special: buy two pizzas and get a third pizza or a salad for free. The deal was even sweeter for us since I had earned a $10 gift certificate through the Spin! Club.

Tonight, we each picked a pizza and agreed on a salad:

Greek Salad with Cucumber Buttermilk Dressing

#5: Oliva e Carcioffo

(Roasted artichokes, kalamata olives, caramelized onions and roasted capers with a roma tomato sauce and Italian cheese mix)

#13: Cipolla e Chevre

(Roasted & caramelized onions, goat cheese, fig jam, fresh mozzarella with an olive oil glaze and Italian cheese mix)

Traditional Neapolitan pizza features a round, thin crust with minimal toppings and more often than not, a tomato-based sauce with fresh mozzarella. While Spin! sticks to the traditional style crust, they step outside of the pizza box with their wide array of toppings. Our choices tonight were some of their more adventurous options and did not disappoint.

I love anything involving olives. And capers. And artichokes, so the Oliva e Carciotto was an obvious choice for me tonight. Since these toppings can be slightly controversial and not the most popular, this pizza had never appeared at any of our lunch-time meetings. We are missing out. To me, this was a perfect combination of all of my loves and I enjoyed every bite of my slice. Dave wasn't so sure about the artichokes because as he put it "It's just not my cup of tea", but I felt they added an extra punch of flavor that I will enjoy with my leftovers tomorrow for lunch as well.

We had another hit this evening, as the Cipolla e Chevre was also a refreshing combination of ingredients. The figs added a sweet, yet tart flavor that complemented the caramelized onions and goat cheese without being overpowering. It definitely gave Dave inspiration for his next homemade pizza creation. Ever since taking his first bite, he's been coming up with ways that he could incorporate figs into his next freshly baked pie.

There's really not much to say about the salad. I generally enjoy the wide array of dressing that Spin! features for their leafy options, so tonight I requested a side of the Cucumber Buttermilk in addition to the Greek vinaigrette that comes with the Greek salad. Unfortunately, the Greek vinaigrette didn't make it into our takeout bag and the Cucumber Buttermilk was just so-so with this salad option.

Overall, Spin! Pizza is a good option when craving that thin-crust style and unique toppings. We'll definitely be adding it to our rotation, but with all of the great pizza options we have in our area it won't necessarily be at the top.

Are you ready for a Throwdown?

As I mentioned in my previous post about our latest kitchen purchase, Dave was challenged to a Bobby Flay style pizza throwdown by our good friend Brian. On Saturday night, the battle commenced. And it was good.

One thing you should know...I'm all about a theme. Dave will attest to the fact that when it comes to entertaining, I go all out. Since this was pizza throwdown, I felt it only appropriate that our dining room make a transformation into an Italian-style pizzeria. I scoured online for the perfect appetizer recipes, picked up a chef's coat for Dave and parmesan shakers from our local restaurant supply store, and found the perfect red and white checked runner for our dining room table.

To start the evening, we served a few appetizers including bruschetta three ways, minted pea bruschetta, Arancini, white bean dip and Salami, Mozzarella & Tomato-Basil skewers. Brian and his lovely wife Natasha contributed to the Italian spread by bringing marinated eggplant--which I need to get the recipe for because it was delish!

While the boys were preparing their competition pizzas, we also premade some other entrees for sampling. First, the classic margherita that Dave cooked on our baking stone on the grill:

And next, a tasty red pepper, prosciutto, mushroom and fresh mozzarella:

After an hour or so of snacking on appetizers and enjoying some wine (or for me, a couple of vodka tonics), the pizza was ready. We started off by explaining the judging criteria to our guests. Each person would submit an anonymous score sheet that picked a winner in the five previously determined categories: taste, crust, toppings, originality and overall.

We started off with serving Brian's pizza, a deep-dish style, chipotle-flavored crust topped with caramelized red onions, chopped kalamata olives, prosciutto and a sour cream drizzle, taking the place of the usual cheese.

Following that, Dave served his thin-crust pizza with a fire-roasted tomato sauce that featured a hint of Sriracha and a variety of toppings: sweet Italian sausage, roasted red and yellow peppers, sliced portabella mushrooms, fresh mozzarella, crumbled goat cheese, crispy pancetta and a garnish of fresh basil.

Since both pizzas had great flavor, toppings and crust, I knew that it would be a tough decision for our guest judges. Who would win this epic throwdown?

After such a hard-fought battle, I'm happy to report that Dave came out victorious in the end! And if you're out there Mr. Flay, I can put you in touch with a pizza master that is ready for a challenge any day....

I must send out a huge thanks to Natasha for capturing these wonderful pictures of the fun-filled evening. Make sure to check out the Pizza Throwdown from Brian's perspective at Table Hopping.

Pizza this, pizza that...

A few weeks ago, our good friend Brian challenged Dave to a Bobby Flay style throwdown. The boys had been discussing doing this for a few months, so when the e-mail hit our inboxes with the challenge we weren't surprised. What did astonish me a bit is the dish that Brian chose to throwdown with. Dave worked at the same pizza chain for nearly 10 years and everyone knows his obsession with what he considers a delicacy. If it were up to him we would probably eat pizza on a more frequent basis, but we compromise by having it three or four times a month. More recently, he has been experimenting with unique ways to prepare the dish but I can't give those secrets away until after Saturday.

To further equip our already overflowing kitchen, Dave has been on the hunt for more pizza tools to add to the mix. It's not enough that we have a pizza stone, a pizza peel and a pizza crisper. He had to have this:

Yes, that's a pizza chopper. Because no throwdown win would be complete if your pizza pieces weren't cut perfectly straight.