[dropcap size=big]L[/dropcap]os Angeles County boasts more than 2,000 pizza shops. This begs the question: How does a pizzeria stand out?
Brian Nittayo of Rose City Pizza struggled with this existential business problem but found the winning formula through collaborations that not only brought success to his pizza shop, but also pizzas topped with al pastor sliced from a trompo, spicy beef birria, fresh elote, and Hawaiian musubi to our world.
I reflect on this as a pizza-loving adult. Nittayo has a valid point. Let’s face it, pepperoni pizzas are often next to the mac n’ cheese in a children’s menu. So why not step it up and advance the conversation on pizza toppings?
At first, it’s easy to dismiss these pizzas as a gimmick or stunt food. Especially nowadays where folks from Belgium can move to San Francisco, fold a croissant, stuff it with avocado, eggs, bacon, “salsa,” call it a taco croissant (aka the TACRO) and then bring it to Silver Lake. What’s keeping Rose City from folding a whole al pastor pizza and calling it a “taquizza?”
The truth is, for five years, pizza patrons would come into Rose City Pizza and compare the pepperoni slices to other shops until Brian had enough. “I thought to myself, Pepperoni Pizza?!!!” Brian tells L.A. Taco with an annoyed expression. “I don’t want to be compared to Pepperoni Pizza!!”