This seasonal pizza, prime when Vidalia onions are ripe and thoughts start turning to barbecue, features onion “petals” — wedges of sweet onions coated in flour, then batter, and then deep-fried.
Chef-owner Spike Mendolsohn puts those onion petals on top of a pizza that’s spread with barbecue sauce spiked with pureed chipotle peppers instead of classic tomato sauce. It’s sprinkled with cheddar cheese and pulled pork, and then baked. The onions go on top afterwards.
The pizza is $4 per slice, $20 for a medium pie and $22 for a large pie.
Contact Bret Thorn at bret.thorn@penton.com.
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