Sweet Pea-zza

the "fruits" of our labor
sliced pears, grapes, nutella, mascarpone, chocolate chunks, and pecans. 

Pizza parties were always my favorite part of celebrating birthdays in elementary school. Unfortunately, no such thing exists in law school. But alas, I attended my first "adult" pizza party last weekend and not only did we eat tons of pizza, we also made it in a brick oven shipped from Italy. The only thing better than constructing this crunchy and sweet dessert pizza was eating it. 

the mascarpone added a rich creaminess to the pizza...

...while the pears added a fresh crunch.

all ready for the oven!

in goes the pizza.

magic.

Mother Dough

I'm always on the hunt for new and delicious pizzerias, so after reading this article, I had to check out Mother Dough. Let me tell you. This is probably the best neapolitan pizza I've ever had, and it's all because of the dough. The mother dough, that is. 

burratta salad. perfectly seasoned arugula with seasonal heirloom tomatoes. 

Apparently, the secret to pizza perfection is to incorporate day-old dough into fresh dough and top with only the freshest and finest ingredients. The mother dough married with fresh Italian buffalo burrata shipped straight from the motherland is a recipe for success. Literally. The secret is clearly working because these pizzas are irresistibly delicious and surprisingly lighter than your average grease-fest(no paper napkin dabbing required at Mother Dough).

The minimalist space is simple and industrial-esque and if you grab a good table, you can watch the pizza master make the pies right under your nose. For people like me who can never decide what to order, the menu is conveniently short, making the perpetual problem of "what should I order?" much easier. But these you must try - the Burrata salad and the Margherita pizza. If you're ruthless like me, go with a few (non-dieting) friends and order the entire menu.

margherita and zucchini pies. 

arugula and prosciutto pie.

Mother Dough
4648 Hollywood Blvd.