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Behold, the quarantine food hybrid to end all hybrids—croissant pizza

Behold, the quarantine food hybrid to end all hybrids—croissant pizza

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It is believed that for Italians, adding pineapple to pizza is an abomination. Emphasis on “believed.” One account on Huffington Post says that ordering Hawaiian pizza in Italy will provoke “a look of sheer horror by a flabbergasted waiter.” Though some claim, it is really not that big of an issue with Italians—the same group of people who rejected Starbucks for 47 years.

[READ: Forget pineapples on pizza. This recipe puts lychee on toast and it works!]

So there might be mixed reactions to this new quarantine food hybrid: croissant pizza. (Should French people weigh in?)

 

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A quick Google search of croissant pizza yields croissant-shaped, tomato and cheese-filled pastries, but this is not it. A small local bakery called Butterboy makes them in the likeness of the Italian staple, a flatbread of sorts topped with spinach, specialty cheese sauce and parmesan with garlic.

The 12-inch pizza has a flaky and buttery crust a la croissant, which is somewhat the bakery’s specialty if you check its lineup.

 

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It looks good, nothing too foreign and too intimidating to eat. It has a golden crust presumably from a generous egg wash or butter. The topping doesn’t look out of place either. After all, croissant is a plain pastry with nothing to go for it but its thousand layers that create pockets of air on the inside and a crispy edge.

Maybe we should ask a French person about this. Not Emily Cooper, that’s for sure.

To order Butterboy’s spinach and cheese croissant pizza, visit its website.

 

Header image courtesy of Butterboy

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Read more:

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Forget pineapples on pizza. This recipe puts lychee on toast and it works!

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Writer: CHRISTIAN SAN JOSE

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