![]() The “Broccoli Raab & Bagna Cauda” pizza was extremely heavy on the garlic, which is wonderful for those that love garlic (like myself) but made it difficult to eat alongside other dishes or pizzas. ![]() The plate also effused a particularly pleasing aroma that is difficult to forget. The same wonderful balance was achieved with the “Cherry Tomato, Smoked Mozz’, Salami” pizza. The pizza was a great mix of sweet (red onion and sweet peppers) and savory (pepperoni, sausage and salami) that balances an otherwise motley crew of ingredients. The sun-dried tomato pesto was perfectly sweet, and the dish was refreshingly light. The “Sun-Dried Tomato Pesto & Scallion” pizza was absolutely fantastic. Many of the pizzas at Howie’s were excellent. The décor gives off a bit of a sense of “chain restaurant,” but it fits overall with the Town & Country Village air. The venue could function well for lunch or dinner with friends. In general, expect a dough roughly on par with something New York-style and a light approach to cheese and sauce that lets the other toppings shine through well. The dish has roots that appear to span at least ancient Greek, Roman, Babylonian and Egyptian cultures, although at least in name it might be most closely associated with the Romans, who contributed the word “picea,” meaning “the blackening of bread in an oven.” Fortunately for visitors to Howie’s Artisan Pizza, you can be fairly certain that you will find something to enjoy. Perhaps the confusion stems from the fact that the history of the plate is uncertain. From the ultra-thin slices of New York-style pizza to the heart-clogging donut with cheese that Chicagoans call pizza, it is not always clear what you are going to get when you walk into an independent pizza operator. “Pizza” can mean very different things to different people. ![]() Pizza-maker Victor Hernandez spins pizza dough in preparation for an order at Howie's Artisan Pizzas in Palo Alto. ![]()
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