that, other than Hawaii, no state has fewer pizza outlets per capita than Mississippi? So we were thrilled to find that the nearby city of Gulfport had an authentic brick oven pizzeria and one that was named Food Network Magazine’s Best Pizza in Mississippi.
Like most of the Gulf Coast, Gulfport was all but destroyed by Hurricane Katrina, but a group of businessmen and women were determined to see their city reborn. One such person is Tony Swigris, the owner of Tony’s Brick Oven Pizzeria.
Instead, we ordered one of our “go to’s”—the classic Margherita with Tony’s Rustic Sauce, fresh mozzarella, and fresh basil.
The Rustic Sauce which is described as made with “whole fresh roma tomatoes roasted until bursting in olive oil, garlic, and spices” and contained small bits of tomato. I guess that’s why it is called “rustic.” It was quite good and wasn’t ladled on too thickly. And the crust, while thicker than VPN or Chicago thin crust, was thinner than most hand tossed New York style crusts. And the bottom had a nice crispness.
All of Tony’s pizzas are twelve-inch, so to go with the Margherita, we also ordered a basic cheese and sausage—this time with the Marinara Sauce made with crushed tomatoes cooked in a blend of “secret ingredients.”
To review the role of Adler and the Addie rating system, read the November 14, 2011 blog.