Order This month's Pagliacci seasonals!

The short version of this screed:

Feast on the March seasonals from Pagliacci--or if spicy is not for you, there are other options. 

The longer version: there are genetic reasons that people have wildly divergent views of both broccoli and cilantro. RantWoman knows of no such genetic explanation for the magnificent way mention of pineapple on pizza, say during an icebreaker, will turn a room instantly into vehement factions. RantWoman is definitely in the pro-pineapple camp with one asterisk: RantWoman would definitely add another vegetable to hawaiian pizza but RantWoman has not found a way to do that on the Pagliacci options.

RantWoman also tends to order from the website because RantWoman would have to turn Talkback off on her Android phone to order any size but large.

With that, to quote from the Pagliacci blog.

(Use the scroll bars for best viewing. The text sounds great for screen readers.)

Calypso

One of the most reliable pleasures in eating is the way sweet and savory and spicy come together to taste like so much more than the sum of their parts. Trigger warning: the new pie contains fresh pineapple. No, we’re not looking to revive that old debate, but rather to stimulate your taste buds.

Pineapple caramelizes in the oven, and picks up a deeper, almost tangy sweetness. Paired with soppressata — salty, garlicky, a little funky — it becomes a bright counterpunch. Add the heat of sliced jalapeños, mozzarella for that creamy savoriness, and a drizzle of hot honey, and you’ve got a pizza with an irresistible balance of sweet-salty-spicy. 

If you’re firmly in the no-fruit camp, we respect your boundaries. But if you’ve ever loved a sweet-savory-spicy combo give yourself permission to try the Calypso.

Our Sicilian Cauliflower, the second seasonal pie, riffs on a classic Sicilian flavor combo, leaning into Sicily’s Arab-influenced sweet-and-savory tradition. We pile tender roasted cauliflower, golden raisins, mozzarella, fontina and Parmesan on our chewy crust with a Calabrian chile olive oil base, then finish it with parsley after the bake. One taste will explain why this recipe has stood the test of time.

Last May, we added a few Molly Moon’s flavors to our dessert menu. The response was overwhelming: customers asked for more. So we kept going. Now we’re going all the way and making Molly Moon’s our house ice cream. You’ll find the new flavors on our dessert page.

“I can’t think of a more fun, classic Seattle combo of comfort food than ordering a Pagliacci pizza and salad with a pint of Molly Moon’s for dessert,” says Molly Moon Neitzel, founder and CEO of her eponymous company. “I told my daughters we’re doing it tonight and they squealed with delight!”

Our rotating seasonal flavor is Molly Moon's Cookies & Cream. They bake the cookies themselves, then fold them into the ice cream for chunks and speckles in every spoonful. Order a pint while you still can.