I'm Writing About Pie, Seriously

Who doesn’t like pizza from a wood fired brick oven?  “No one” should be the correct response. Anyone that says otherwise should be **** in the  **** with a ******. 

That being said, I think we all can agree that wood fired brick oven pizza is the way to go. The Seattle area is home to a few decent places; Veraci, Via Tribunali, and Tutta Bella are the ones I frequent. It’s pizza so it’s difficult to screw it up. As a fat kid who eats pizza several times a week, I would like to think I know a good pie from a half-assed, half-hearted piece of dough with sauce and toppings.

I have stayed away from Tutta Bella pies lately. They have started to taste like a dry wafer that I have to choke down. Via Tribunali has always treated me well sans the gallon of water I have to drink after I eat a pie so I don’t dehydrate and start to cramp. There’s nothing worse than walking down the street and having a calf cramp so I fall over on the side walk looking like I am having some sort of spastic seizure. I’m not embarrassed because I’m used to it now, it’s just uncomfortable. Veraci is good, but it is in Ballard. Ballard is the second most inconvenient place to get to in the Seattle area; number one is Magnolia.

Enter Serious Pie. With two locations, one on either side of my office, it seems like a prime place to try.

buffalo mozzerella, tomato sauce, fresh basil

The second stop on the #tourdetom was Serious Pie for lunch. We went to the South Lake Union location. “We” being 12 of us from the office. Most were like me, Serious Virgins Serious Pie Virgins. We were sat promptly and threw down a few Rainier Beers while eating a few of their popular pies.

yukon gold potato, rosemary, pecorino

For the non-meat eaters (something I will accept but never fully understand, I mean how can you not like meat?!), the buffalo mozzerella, tomato sauce, fresh basil pie was tasty. It did lack one thing that would have made it a little better I think: MEAT. It still was flavorsome if you’re in to the no meat eating sort of thing.
We also ordered the yukon gold potato, rosemary, pecorino pie. Again it was tasty and again it lacked meat.

The third one that we ordered was the sweet fennel sausage, roasted peppers, provolone pie. Fennel sausage is pretty good alone, and then you make it sweet, and then you put it on a pie? One slice is all it took to sell me on this place. I can look past the previous pies that lacked meat due to the collective flavor of the sausage, peppers, and provolone exploding in my mouth. To me these combined flavors are the new holy trinity of pies. The sum of these toppings is far greater than them individually. 

sweet fennel sausage, roasted peppers, provolone

Everyone likes pizza so everyone should try Serious Pie.
That’s all I got…