Nutella dessert pizza is so three years ago. It’s 2017, and you deserve better. That’s where The Parlor comes in.
David DiBari’s Dobbs Ferry pizza joint has already brought forth some damn fine pizza dough desserts including the shareable, tableside-prepped, ice cream-stuffed Dough-wich, and the more personal, but equally delicious Dough Cone. And now they’ve gone and done it again with something as American as apple pie.
Well, actually it is apple pie, in a sense, minus the shortening and butter-laden crust we’re all accustomed to, and its usual deep-dish presentation. In true The Parlor-style, they’re using their charred, crispy, and slightly chewy, salty Neapolitan-inspired pizza dough as the “pie’s” foundation. From there, it’s covered up to the pizza’s outer crust with thin-sliced, cinnamon-sugar dusted Granny Smith apples. After about 90 seconds — and a few spins with the peel — in the scorching hot wood burning oven, it’s nearly ready. While still piping hot, the pizza is lightly misted with butter, and finished off with a generous drizzle of house-made caramel sauce, and three heaping scoops of Jane’s vanilla ice cream smack-dab in the middle, making it officially an apple pie pizza à la mode. Sure, the ice cream will inevitably melt a bit, and you should let it. The fun part is mopping up all the caramel and creamy ice cream with the crust.
If you’ve ever thought to yourself after polishing off a Margherita or bone marrow pizza at The Parlor, “Jeez, I would eat another pizza for dessert,” now’s your chance!
14 Cedar St, Dobbs Ferry