Tony’s Pizza Napoletana in San Francisco is celebrating the golden anniversary of the Super Bowl with a very special $100 pizza pie that features among other things, a solid gold topping.
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The “Super Gold Pizza” is topped with some of the most intriguing, and mouth-watering ingredients you’ll ever find on a gourmet pie.
Just check out the toppings on this wood-fired pie: Gold flakes, white truffles, and 24-month San Daniele Prosciutto, in addition to a sprinkling of mâche, Far West Fungi’s Clamshell, Lion’s Mane, and Yellow Oyster mushrooms, Fromage Blanc and Carmody cheese from Bellwether Farms, and Grande Whole Milk mozzarella, finished with Maldon salt, on multi-grain dough.
But the most delicious part of this pizza is the fact that all proceeds from sales will be donated to the SF-Marin Food Bank and the St. Anthony Foundation through the Kick Hunger Challenge.
The crew at Tony’s is looking to raise $5,000, so the parlor will only be making 50 pies between now and the big game on February 7. If you want one, or two, act fast, because these pies will give you a warm feeling all over. And we know these things will sell out long before kickoff.
I may have to venture out to @tonyspizza415 with a few friends and buy a #SolidGoldPizza #KickHungerChallenge https://t.co/wHdbuSIqEQ
— Helene Nichele (@HeleneNichele) January 6, 2016
Why spend $100 on a golden doughnut, when you can DONATE $100 with our #SuperGoldPizza? @sfmfoodbank @stanthonysf https://t.co/Qt99bfyFF0
— Tony Gemignani (@tonyspizza415) January 6, 2016
We sold our first Solid Gold pizza last night, only 49 more to go! #KickHungerChallenge @sfmfoodbank @stanthonysf pic.twitter.com/mH9ABrCNBF
— Tony Gemignani (@tonyspizza415) January 5, 2016
The Super Bowl is coming to San Francisco! To celebrate, we’re donating to charity with the proceeds from this special…
Posted by Tony's Pizza Napoletana on Monday, January 4, 2016
The “Super Gold Pizza” is a wood-fired pizza topped with gold flakes, white truffles, and 24-month San Daniele…
Posted by Tony's Pizza Napoletana on Monday, January 4, 2016