Description
Have you ever seen the Grand Prix pizza at Mr. Pizza Factory, a gleaming new pizzeria in Koreatown? Imagine a pie whose geography is neatly bisected, one half bearing mild tomato salsa, cooked shrimp, hamburger, corn kernels, strands of burnt onion, a veneer of orange cheese, and other things that don't really belong on a pizza. On the other rests a payload of bacon, roasted potatoes, squiggles of sour cream, industrial Cheddar, more beef and corn, and what seems like a handful of crushed tortilla chips; like a pizza that dreamed of becoming a plate of nachos but ended up flunking Spanish. At the edge of it, rising from the surface of the pie like a tawny sea cliff, is what Mr. Pizza Factory calls a "scone crust": browned, sweetened, raisin-speckled dough with a taste that does bear an alarming resemblance to that of a scone. After you eat the shrimp-cocktail side of the pizza and have your fill of the nacho-potato section, you are supposed to break off this scone crust and dip it in strawberry jam for dessert. Mr. Pizza Factory truly has thought of everything. See full review.
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