National Pizza Month 2

 As National Pizza Month rolls on, I decided to try another version of the standard margherita classic, for scientific purposes of comparison.  Previously, I have samples pizzas here and here.  Today, I stopped at Giuseppe's Cafe, a small independent restaurant near my workplace.  This time, the margherita was not strictly a standard Neapolitan pizza, but perhaps an American interpretation of it.  The crust was not the light, pillowy, crispy-yet-chewy triumph of Pizza Grace, but more of an American thin crust standard.  The toppings were typical margherita simplicity: tomatoes, mozzarella, basil, olive oil.  But curiously, no sauce.  Cheese, diced tomatoes, and a generous splash of oil, topped with a chiffonade of basil.  The pizza would have benefitted from the flavor of a rich sauce base.  Instead, the pizza was rather bland.  Perfectly edible, but lagging behind the others I have sampled so far.

Giuseppe's Cafe: Margherita