Looking for a change from the ordinary pizza? Try Zing!, a blossoming pizzeria in Porter Square.
Everything about Zing! is unusual; from the oblong, ovular pizza shape, to the 100% recyclable waste. Zing! pizzas are thin crust, piled with the freshest, highest quality ingredients. They have your average cheese and pepperoni, but then they have others like the Blue October. It starts off with a squash sauce. On top of this sits a layer of mozzarella, baby spinach, and caramelized onions. To top it off, there is a sprinkling of bleu cheese. Now, I have to admit, at first this did not seem an appetizing option; the squash sauce inticed me, however, I am not a fan of bleu cheese. But somehow, this wonderful combo managed to wow my tastebuds, and three slices later I could barely walk.
Even the perperoni has its own twist; made with all natural vegetarian fed beef and pork, they resemble a donought, rather than the hole (instead of little circles, they are big ones with no middle). There are always four of five offerings that change, if not daily, often. However, the cheese stays, as does the Blue October; the former being a classic, the latter being a hit.
Nothing served or sold is trash; all can be recycled, so if you eat in, when you walk over to dispose of leftovers, there is a place for everything. Three different signs sit over your three choices. In the middle sits a bin for plates, cups and silverware. To the left is a hole in which to place your paper recycling which include napkins and recycled paper plates. To the right is hole in which to place your glass bottles.
It's a small place with four window seats, and only five or six tables. It is lovely and delicious and I strongly suggest you check it out.
Everything about Zing! is unusual; from the oblong, ovular pizza shape, to the 100% recyclable waste. Zing! pizzas are thin crust, piled with the freshest, highest quality ingredients. They have your average cheese and pepperoni, but then they have others like the Blue October. It starts off with a squash sauce. On top of this sits a layer of mozzarella, baby spinach, and caramelized onions. To top it off, there is a sprinkling of bleu cheese. Now, I have to admit, at first this did not seem an appetizing option; the squash sauce inticed me, however, I am not a fan of bleu cheese. But somehow, this wonderful combo managed to wow my tastebuds, and three slices later I could barely walk.Even the perperoni has its own twist; made with all natural vegetarian fed beef and pork, they resemble a donought, rather than the hole (instead of little circles, they are big ones with no middle). There are always four of five offerings that change, if not daily, often. However, the cheese stays, as does the Blue October; the former being a classic, the latter being a hit.
Nothing served or sold is trash; all can be recycled, so if you eat in, when you walk over to dispose of leftovers, there is a place for everything. Three different signs sit over your three choices. In the middle sits a bin for plates, cups and silverware. To the left is a hole in which to place your paper recycling which include napkins and recycled paper plates. To the right is hole in which to place your glass bottles.
It's a small place with four window seats, and only five or six tables. It is lovely and delicious and I strongly suggest you check it out.
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