SAN DIEGO -- Indecision strikes fast and furiously when stepping into Jersey Joe’s Pizzeria in North Park, where customers are greeted by a kaleidoscopic display of pies that demonstrate New Jersey is a land of multiple pizza styles.
“Everything’s so beautiful,” my companion said, gushing when encountering for the first time Jersey’s Joe’s imposing showcase of golden-crusted discs and squares, blanketed with ingredients like bright-red plum tomatoes, fried eggplant, leafy basil and even ziti pasta tubes poking out from their mozzarella mantles.
Some of the pizzas require closer scrutiny for deciphering their compositions. One flaunting waffle patterns of white sauce with orange underneath, for instance, is a bacon-chicken-cheddar Ranch creation. Heavy and gooey, it sits in stark cultural contrast beside the classic Sicilian “grandma’s pizza” glistening with fresh mozzarella and juicy tomatoes lopped onto a thick, biscuit-like crust.
Peruse further and witness a pizza that could send shock waves across Italy. Covered in iceberg lettuce, it conceals all the fixings inherent to a ground beef taco.
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