This is too good of a thread to let idle for too long, so allow me two things...
(1) I've tried doing white pizza; adding some herbs, garlic, etc., but no matter what I do it comes out tasting like breadsticks (really good breadsticks). Anyone have any ideas to direct the taste away from breadstick-y to white pizza, or is it just the nature of the beast with this style of pizza?
(2) Pizza L'Oven (similiar to Victiry Pig & Pizza Perfect, and in the same region) posted this picture on their Facebook page today. They call it pagach pizza: 2 cheeses, mashed potatos, garlic & chives. A little on the heart attack side of things, but sounds good to me.
Edit: I recently started a pizza review blog (www.KeystonePizzaCritic.com
). If anyone would like to do some guest reviews of pizza shops in PA let me know