Whether you're an amateur or professional pizza aficionado, you've made the trip to New Haven, Conn., to visit Frank Pepe on Wooster Street, where New Havenites have been feasting on thin, well-crafted pies since 1925. Of course, these days, you can visit other Pepe locations in Connecticut (Fairfield, Manchester, Uncasville, Danbury), and as of 2009, even in New York (Yonkers). Most conversations about Pepe's involve clam pie, and most comparisons to New Haven's other storied pizzerias involve it and other classics like the tomato pie, and tomato pie with "mozz."
But there's another excellent Pepe's specialty pie that doesn't get as much attention: White Spinach, Mushroom, and Gorgonzola Pie. There's the same thin crust, but with tangy Gorgonzola, chopped spinach, and juicy mushrooms, all topped with "mozz" and grated cheese. It won't dethrone the clam pie with bacon, or the tomato pie with shrimp, but it's a tasty third specialty pie.