Convenience Food: Can't Decide Between Pizza or Pasta? Why Bother?
When Joe Campisi taught Gary Farina's father to make pizza, he didn't mention that some toppings were considered off-limits. So Farina didn't hesitate to put spaghetti on the first pies he tossed at his Irving restaurant, which opened in 1951.
The Irving restaurant and a Dallas spin-off closed years ago, but Gary Farina is still serving spaghetti pizza at Farina's Winery and Café, a 3-year old eatery in downtown Grapevine.
"It's a lot of fun," Farina says of the preparation, which features ribbons of noodles piled atop a lightly sauced crust, covered with cheese and seasoned with a scoop of oregano flakes.
The dish -- which is basically baked spaghetti with a Campisi's-style crust foundation -- is a step-saver: Rather than have to scoop up stray noodles and sauce with a wedge of bread, spaghetti pizza eaters get their bread, sauce, pasta and cheese in one satisfying bite.
"We've been doing it for a long time," Farina says.
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