We were hungry by the time we got from downtown to out east and the newly open Rock ‘n’ Dough Pizza Co., so were happy with the nearly instant gratification from the slice and salad deal ($6 for cheese and side salad; $7 one topping; $8 multi-toppings).
I got the Margherita with the market salad. This slice hews to tradition — fresh mozzarella, tomatoes, and basil. The salad includes seasonal vegetables and is served with a nice vinaigrette.
Hannah ordered the SMGC with a Greek salad. The SMGC is: spinach, mushrooms, mozzarella, and goat cheese. It was topped with chicken as well.
There’s a fine balance in these pies — an emphasis on fresh ingredients, a steady hand with the sauce. But, the glory here is the wonderful, bread-y crust, which is hardy enough to keep everything in check but not so thick as to leave the diner chewing forever.
Other pizzas now offered are the bacon cheeseburger, the vegan pie, the roasted garlic bread pie (served with lemon wedges!), the Fun Guy pie with portobellos and fontina cheese. The owner says the menu will expand once they get settled in. They also plan to offer delivery in East Memphis.
Hannah has more on Rock ‘n’ Dough, as well as the latest on the second locations of Mellow Mushroom and Broadway Pizza, in the her Food News column in the issue hitting the stands on Wednesday.
