Looking for a new way to enjoy pizza? This New York Restaurant has the perfect creation by putting a Dominican twist on a pizza pie. You can find the Dominican Pizza at Brooklyn’s Caoba Lounge and Bistro thanks to Stephen Rodriguez, also known as Chef Papi.
First, pizza dough is replaced with a giant tostone, a twice-fried savory plantain. The massive plantain base is then topped with grilled chicken in penne vodka sauce, mozzarella and longaniza. Then, it is topped with a mild but hearty cheese that is always served fried and crispy brown. Finally, it’s Dominican salami, a pre-cooked, cured meat that’s also fried for extra crispiness.