There are plenty of spots in the North End where you can find pizza. Neptune Oyster Bar is not one of them, except for today. In honor of Pizza Week, for lunch and dinner today only, chef Michael Serpa has created a pie fit for an oyster bar. It starts off with a fresh sardine paté made with shallots, olive oil and creme fraiche. The pate is spread on top of the pizza dough and then dotted with fresh mozzarella, roasted cherry tomatoes and fresh basil. After it bakes, it is topped with a salad of arugula, celery leaf and shaved white onions, and finally, finished with a fried egg and a sprinkling of chives. For the dough, Serpa decided to outsource it to the experts. He wouldn't disclose exactly where he got it, only that it came from "a friend in the North End." The sardine pizza is available only today, May 8, for lunch and dinner at Neptune Oyster Bar, 617. 742.3474.
· All coverage of Pizza Week 2012 [~EBOS~]