Boozy Pizzas: Exactly What the World Needs

Staff Writer
A Boston restaurant is serving up some boozy creations, even carding people to get their 21-plus pies

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

If anything were to improve the already killer combination of bread, tomato sauce, and cheese, booze would be it (hence, pizza and beer). Lucky Bostonians get just that, at a restaurant that is now carding for an alcoholic pizza (with two more varieties to come).

Salvatore's Restaurant, with four locations around town, is serving up alcohol-infused creations, including a Vignola cherrry pizza, where dried Italian cherries are soaked with raspberry vodka, on top of a pizza with mozzarella, Gorgonzola, prosciutto, and orange blossom honey.

"We realized that it was a great pizza, but the alcohol content was too high, so we came up with the idea of having a 21-plus pizza," chef Victor Paone told the Boston Herald. The alcohol content, it turns out, does not exactly "cook off" in the oven.

Come mid-October, two more 21-and-up pizzas will be added: The Drunken Pig, with Kahlua-marinated braised pork; and Calabria Peach, with rum-infused peaches. These would be perfect for all those (21-plus, of course) college parties, if the ingredients weren't so fancy. So yes, responsible adults only please. We'll have one for brunch.