Forget deep dish, stuffed or thin crust -- this is where it's at when it comes to gourmet pizza.
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If you want to start a lively debate in Chicago, stir up the ol' best pizza conversation. Between stuffed crust, deep dish and thin crust, there's a myriad of options to choose from. But why choose just one? Life is short, so might as well try them all, starting with this beauty chef Michael Taus created at Duchamp.
What's in it?
Maine lobster, royal trumpet mushrooms, taleggio, lemon zest and herb salad.
Wine: Kracher Pinot Gris
The Chef says:
"My grandmother was ahead of her time in the kitchen. She was making white pizza before it was recognized in restaurants. She was very inventive with her recipe, using things like caramelized cauliflower and other unique flavors. I think that innovation transpires with my version of the dish, too. It’s all about using fresh ricotta, and the lemon zest gives it a refreshing taste. The taleggio and lobster add rich flavors as well.
How much is it?