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Vodka Sauce Pie
“I have a theory that in every situation where you’d normally use red sauce, vodka sauce would objectively be the better choice. Think about it. For simmering meatballs. As a dip for garlic knots. A penne’s best friend for life. To further test what I’m calling ‘Rizzo’s Theorem,’ I went ahead and bought a pink sauced pizza from Blotto, a Thursday pop-up operating out of a window in the back of the Broadway Alley. With a crunchy and chewy charred crust, fragrant basil, and plenty of salty mozzarella, this is already a stellar pizza. But their amazing vodka sauce with just a hint of cream and heat completely seals the deal. And, successfully proves my theory.”
-Aimee Rizzo, Staff Writer
We always know when Blotto is slinging pizzas at the Broadway Alley Building, because it fills the halls with the unbelievable scent of charred crust, toasty cheese, and freshly-snipped herbs. But these pies taste even better than they smell, with toppings like sweet vodka sauce and basil, pancetta and radicchio, or lemon cream and pickled peppers. While their pizza operation is on hold for the moment, you’ll find them periodically at Juice Club whipping up East Coast-style Italian hoagies filled with things like hot soppressata and giardiniera, or marinated broccoli and fresh mozzarella.
Blotto is another choice on Capitol Hill if you’re in the mood for pizza, only these naturally-leavened pies are available on Thursday from 5:30-8pm with preordering happening on Mondays at noon. The toppings change regularly (with a couple of examples being n’duja and kale or corn and smoked mozzarella with lemon cream), but you’ll always see a cheeseless vegan tomato pie, one with cheese and chilies, and sides of ranch you can add on. Pickup is at the Broadway Alley building, inside and through the back.