Get ready to get your hands dirty. It's Barbecue Week here on the blog, meaning we'll be taking a look at the sauciest, smokiest and spiciest 'cue north of the Mason Dixon Line. Rather than jumping elbows deep into a full slab of baby back ribs, we want to ease into BBQ week with some Southern-Italian fusion.
Roots Handmade Pizza has partnered with chef Charlie McKenna of Lillie’s Q to offer BBQ pulled-pork pizza. Before makings its way onto Roots' hand-tossed malt crust, it’s smoked for eight hours over peach wood and then drenched in Lillie’s Q hot-smoky sauce. It’s covered with cheese and Lillie’s Q Carolina Dirt rub and then, natch, finished with coleslaw. One note: hurry up if you want a taste, as they're unsure how long it will remain on the menu.
Rumor has it, they will also be rolling out a new specialty pizza for their one-year anniversary. The Girl & The Goat pizza, a collaboration with Stephanie Izard, has a base of goat sausage ragu topped with cheese and yuzu-maple drizzle. Try it for free at the anniversary party tomorrow after 10 PM, or any other pizza for half-off all day.
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