I heard about Pizzeria Lola for the first time on Diners, Drive-ins and Dives. I was recently in Minneapolis, so my mother and I decided to check it out. All I can say is WOW! Pizzeria Lola is definately in the MUST VISIT category!
Pizzeria Lola is named after owner, Ann Kim's weimaraner,...Lola (yes a fellow animal lover!) Ann Kim is a very pretty Korean immigrant who studied at the famed Le Cordon Blue cooking school. Ann opened Pizzeria Lola at 5557 Xerxes Ave So, in the Armatage neighborhood of Minneapolis.
When you walk into Pizzeria Lola, you immediately notice the large copper wood burning oven that sits prominently in the center of the restaurant.
The light fixtures are large tin cans that have been electrified, and the general appearance of Pizzeria Lola is fun and upbeat.
The wait staff is friendly and accommodating, and the general ambiance of Pizzeria Lola is one that will keep you coming back, not only for the great pizza, but for the personable staff as well!
The dough at Pizzeria Lola is outstanding. Made from rice flour, potato starch and tapioca flour, once fired in the wood burning stove, it comes out thin, crisp and tasty. Ann Kim also offers a gluten free option for those customers who choose to dine gluten free.
My mother and I started our Pizzeria Lola experience with a salad made from roasted baby beets, chevre cheese and baby arugla that was tossed in a balsamic vinaigrette, topped with crispy hazelnuts...YUM!
For our main course we each ordered different pizzas and shared. The first Pizzeria Lola specialty was The Boise. This was one interesting pizza! On top of the crust was paper thin slices of potato, followed by gruyere and fontina cheeses. Then came sweet caramelized onions. Olive oil was drizzled on top and rosemary (one of my favorite herbs) was sprinkled on top.
Our second Pizzeria Lola selection was called La Creme. This was started with a lovely red sauce followed by shaved parmigiano-reggiano cheese, drizzled with whole cream and olive oil and fresh basil leaves torn on top.
The next time I visit Pizzeria Lola (and I WILL be going back) I want to try a pizza that is called The Sunnyside. This pizza starts with sliced guanciale which is thinly sliced pork cheeks. Then it is topped with creamy pecorino cheese. After that fresh leeks are placed on top and drizzled with fresh whole cream. The crowning jewel are two eggs sunny side up that are sliced open with the soft yolks slowly covering the top of the pizza. I can't think of a better breakfast pizza!