Starting next week, Rome Pizza will no longer be selling plain cheese pizza. Citing new food trends and lack of demand for simple ingredients, owner John Confalone said that he would now only be selling pizzas with at least two toppings.
“Yes, we were named the best pizzeria in Central Jersey but no one wants to eat what their parents and grandparents grew up eating.” Confalone said.”More is more. People want to be overwhelmed by flavors.”
In additional to the traditional toppings Rome Pizza currently offers, new options will include: kimchi, liver and onions, kale chips, and Greek yogurt. The spice baskets are also being updated to include Himalayan rock salts, smoked paprika, sriracha, and soy bacon bits.
Premium topping pizzas will be added to the menu including a Polish charcuterie pie with blood sausage and head cheese, and an Irish corned beef and cabbage pie. Inspired by Pizza Hut’s Buffalo State of Mind™ pie with buffalo sauce and grilled chicken, Confalone will offer the “Monty Pie” topped with chicken wings, ranch dressing and chopped celery. “It has a great crunch.” He has also created a pizza in honor of JFK, Boston’s favorite son: baked beans, maple syrup, and clam chowder. Confalone promised that with all of these new offerings, noone would miss the special cheese blend that had been Rome Pizza’s signature flavor for over four decades.
Dunellenites interested in trying trying the new items before the menu change are invited to stop by the North Avenue establishment today. You must mention the secret phrase “YAD SLOOF LIRPA YPPAH”