Food Network mag lists Boombozz Pollotate in nation's top 50

[Robin Garr]

News Release from Food Network:

From crunchy-crust classics to brash pies that break every rule, Food Network Magazine’s editors set out six months ago to find the best pizzas in America and now, in the September issue, they reveal the winners. Among the 50 best pies in the country: the Pollotate from Louisville’s Boombozz Pizza & Taphouse.

Food Network Magazine’s editors were won over by Boombozz Pizza & Taphouse’s Pollotate pie – a mash-up of the Italian words for chicken and potato – whose crust is brushed with rosemary-garlic olive oil, then topped with chicken breast, red onions, roasted potatoes and lots of asiago and mozzarella.

The winning picks in Food Network Magazine’s “50 States, 50 Pizzas” challenge were crowned after a six-month search for the must-try pie in every state.

For the full story, pick up the magazine’s September issue, on newsstands August 9, and go to http://www.foodnetwork.com/50bestpizzas.

The thread title is a tad misleading. It is a list of the top pie from each state, not the best 50 pizzas in the country.

I've never tried the Pollotate Pie, just added it to the short list though.

News Release from Food Network:

Among the 50 best pies in the country: the Pollotate from Louisville’s Boombozz Pizza & Taphouse.

....Whatever.

[Robin Garr]

The thread title is a tad misleading. It is a list of the top pie from each state, not the best 50 pizzas in the country.

Point taken, but I titled it based on the statement, "Among the 50 best pies in the country: the Pollotate from Louisville’s Boombozz Pizza & Taphouse."

[Robin Garr]

[
....Whatever.

And this contributes what, exactly? A little sour burp to improve the class of the thread?

[
....Whatever.

And this contributes what, exactly? A little sour burp to improve the class of the thread?

Actually, I should have been more conservative in my "cutting and pasting" of the original post...My was not meant so much as a diss on the local pie in question as much as it was a on the overall gallery. There is such a thing as being creative, and there is also a point where creativity becomes nothing more than over the top goofiness. Some of the pies in the gallery are pushing the "goofy" envelope.

I would describe some of pies in the gallery as pizza-like concoctions much in the same way I would describe hip-hop/rap as a music-like form of listening entertainment.

I would describe some of pies in the gallery as pizza-like concoctions much in the same way I would describe hip-hop/rap as a music-like form of listening entertainment.

The white clam pie from Pepe's is a classic and I remember eating my first one of these concoctions sometime around 1960. Serious good eats, but as much as I love Pepe's Neopolitan pies in general, I still have a tough time classifying this dish as pizza. Of course, I have the same problem with some of the stuff posted here about so called pizza.

...as much as I love Pepe's Neopolitan pies in general, I still have a tough time classifying this dish as pizza. Of course, I have the same problem with some of the stuff posted here about so called pizza.

There is a law that governs when a whiskey can be called a Bourbon...perhaps we need a law governing what constitutes a pizza. Therefore the dutifully elected representatives from my pizza-party are firm in their belief that any crust containing any of the following, shall not be deemed "pizza":

creme fraiche
ANY fruits or berries
potatoes
beets
carrots
eggs or egg products
tofu or seitan
liver or other organ meat

This list shall not be considered all inclusive...

I stopped eating pizza 8 months ago. The Pollotate is the only pizza I truly miss.

[Robin Garr]

I would describe some of pies in the gallery as pizza-like concoctions much in the same way I would describe hip-hop/rap as a music-like form of listening entertainment.

I bet you don't like Cincinnati chili, either.

The Pollotate has been around for many years (since roughly 1998) and Tony Palombino and Co were making freaky pizzas well before it became fad (at least here in Louisville). If there's any category the Pollotate should fall into it would be "Don't knock it til you try it".

Pizza Purity debates aside it is always good to see our fine city and one of our many culinary points of pride represented on a national level.

OK if these are the best pizzas from each state some states have no idea what a pizza is! Hawaii obviously doesn't and by looking at the list a lot of the ones in middle America, especially northern haven't got a clue.

I don't agree with all the excluded ingredients that Steve listed, especially if you've ever been to Europe and had pizzas there you'd realize that eggs, creme fraiche and many different meats are not that uncommon. Berries and things along that line are all right for dessert pizzas but nothing else. Certainly carrots, tofu and beets don't belong in any way. I personally do like potatoes on certain occasions.

Also to cover the other point mentioned I don't like Cincinnati Chili and Chili has to be Red! The white stuff that is called Chili is certainly good in its own right but it's not Chili!

I think that is pretty cool and Tony should be proud! Food Network is huge! What is the pollotate pizza?

[Robin Garr]

I think that is pretty cool and Tony should be proud! Food Network is huge! What is the pollotate pizza?

From the menu: Marinated chicken, roasted potatoes and red onions on our garlic olive oil-glazed crust with Asiago and mozzarella cheeses.