by Stephen Dafoe

Green Bean owner Chef Doug Adsit is looking to make a lot of dough at his 100 Street bistro — pizza dough to be specific. The popular downtown restaurant recently made the decision to enter the pizza market with something a
little different, authentic Neapolitan pizza. Adsit and his staff have been kneading the dough, making the tomato sauce, and piling on fresh ingredients to their creations for a couple weeks now, and the concept is already taking off.

Green Bean owner Chef Doug Adsit is looking to make a lot of dough at his 100 Street bistro — pizza dough to be specific. The popular downtown restaurant recently made the decision to enter the pizza market with something a little different, authentic Neapolitan pizza.

“It’s Neapolitan pizza. When you go to Italy, that’s what you get,” Adsit said. “It’s flat. You don’t make a crust; it makes its own crust.”

pizza3-2Only quality ingredients

The Green Bean is offering a number of styles, including the Margherita (cheese, bruschetta and fresh basil), the Italian Meat (salami, Cappicola, prosciutto cotta, onions, bruschetta, olives and cheese), the Chicken Volcano (spicy chicken, tomato, onions and cheese), the Mexican Meatball (mini meatballs, tomato, onion, hot peppers, and cheese), and the Ham and Pineapple (ham, fresh pineapple and cheese).

Adsit also does a couple specialty pizzas, the most recent being a chicken wing pizza.

“It’s all top quality ingredients,” Adsit said, adding the secret to the taste of his pizzas is to use a few fresh ingredients so that you taste each of the flavours. “Oh, I’m tasting the tomato. Oh, I’m tasting the basil. If you use the best quality olive oil, the best quality cheese, you get a pizza that doesn’t taste like all the others.”

Right now the Green Bean is offering their Neapolitan Pizzas from Monday to Friday from 4 p.m. to 8 p.m.

The Green Bean is located on 100 Street next to Scotia Bank.

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