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Myers + Chang’s Pizza Week Pizza, on a Scallion Pancake

Photo: Elizabeth Ginsburg

One thing Pizza Week has shown us is that a creative pizza is about more than just interesting toppings. This is clearly evidenced by today's special Pizza Week pizza, made by Myers + Chang executive chef Karen Akunowicz. Instead of a standard pizza crust, which you would never see at M+C, Karen chose to build her pizza on something they do serve, a scallion pancake, and top it with a sauce of whipped garlic and tofu, crispy pork belly, Chinese broccoli, and grated salted duck egg. The dough is stretched to the width of a small pizza, then grilled on both sides. After grilling, the toppings are added and it is finished off in the oven. Since cheese is not typically found in any Myers + Chang dishes, Karen created the garlic tofu whip and added the duck egg to mimic the saltiness and creamy texture that cheese normally provides. The pizza will be available tonight only, May 9, for dinner at Myers + Chang, (617) 542-5200.

· All coverage of Myers + Chang on Eater [~EBOS~]

Myers + Chang

1145 Washington Street, Boston, MA 02118 617 542 5200 Visit Website

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