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Boardwalk Pizza & Gyros

July 19, 2016 , In: Tasty , With: No Comments
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Earlier this year I lived in Clearwater for a few weeks.  While there, Laura introduced me to an Italian restaurant named Boardwalk Pizza & Gyros, where you can buy by the pie or the slice.  Their prices were good but the food was better!  We wound up going there a number of times in those few weeks and we’ve gone back several times since.  Just last week, we paid them another visit.

This go around, Laura ordered a slice of their Boardwalk Supreme pizza.  The dough was solid and held up the weight of the ingredients admirably.  So many soggy-centered pizzas have crossed my path , it makes me appreciate the skill it takes to get a balance between the dough and it’s toppings.  (You try putting semi liquids and liquid producing ingredients like cheese, tomato sauce, and tomatoes on bread and try to keep it from going mushy.  It’s harder than it looks!)  The crust was crispy, having been pulled straight from the ovens and popped onto our table.   The sauce was used sparingly, emphasizing the cheese and toppings more.  Some people love greasy pizza whileIMG_2597 others think it abhorrent.  Myself, I love the greasy and non greasy versions equally, so I’m never bothered.  This slice was only slightly greasy, but we’ve had other types that were around a 7 on the greaseometer, so take your toppings into account when ordering.  And speaking of toppings, the sausage and pepperoni were well cooked and mild, the mushrooms had that soft texture and earthy, almost meaty flavor that I love, and the peppers were cut in long, thin strips that made the pizza what it was: tasty!

My pizza was a special of the day, the BBQ Buffalo Chicken.  It, too, had a good crust, with a few hidden air pockets.  The generous amount of buffalo chicken was thoroughly cooked but not dried out and hard.  It’s medium spicy nature was countered by the barbecue IMG_2596sauce, creating a slightly tangy, slightly spicy harmony that I truly enjoyed!  My cheese was a bit thicker than Laura’s which, considering the spicy nature of the Buffalo sauce, was likely a smart idea as it, too, helped to cut some of the sauce’s heat.  They also had straight buffalo chicken (with no barbecue sauce) for those who liked the exta bit of heat.  I would definitely take another slice.

Laura and I split an order of garlic knots.  Apparently, they’re a popular item as they’ve run out of them almost every time I’ve been there.  The bread was lightly toasted on the outside but still soft, able to be torn into smaller bits for easier eating.  They come smothered in butter with minced garlic on top.  I know some don’t like that much butter on their garlic knots, but I enjoy being able to dip the knot, gathering liberal amounts of butter and garlic to heighten the flavor (I prefer my garlic knots on the strong side.)

Boardwalk Pizza & Gyros has plenty to offer, including salads, subs, gyros, calzones, and, yes, pizza.  The food is cooked with care and the staff is friendly.  You can even pop out to the deck behind the restaurant to catch a table in the open air and feed the ducks, fish, and turtles down below in the small pond as they, too, love the pizza.  Doesn’t that sound worth a visit?

 

Boardwalk Pizza & Gyros

2547 Countryside Blvd.

Clearwater, FL 3761

Matt Burns
Matthew is a Massachusetts native who has lived most of his life in Florida. He has travelled extensively throughout the U.S., eating every step of the way, and has gone abroad, sampling international food at its source, including Belgian waffles in Belgium, Zapiekanka (Polish pizza on French bread) and homemade pierogis in Poland, and conch fritters and guava duff in the Bahamas. He undertook a cooking class with the executive chef of a resort in Cozumel, Mexico making tortillas from scratch by hand, creating a rice and raisin dish, and practicing plating and decoration, has taken two chocolate making classes in Port Richey, FL at Chocolates By Michelle (he highly recommends this to anyone who likes sweets, and especially to couples for a fun date,) and attended one chocolate making class in Belgium making those world famous Belgian chocolates. He has been a part of GTE Financial for over 5 years and is currently working Onscreen with GTE’s incredibly successful new Interactive Teller Machines.

Matthew moved to Tampa in 1995 and began exploring its culinary hot spots. Along with his wife, Laura, he has eaten his way through a large portion of the greater Tampa Bay area, emptying plates in both popular venues and those hard to find, under the radar locales. These two are avid fans of Food Network and the Travel Channel and combine the knowledge they gain from those programs with their personal experiences to bring you a few must try delights. Look for their weekly food blog on Wednesdays for a tip on a new spot to try for the weekend or a reminder of a place you may want to visit again.
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Matt Burns
Matthew is a Massachusetts native who has lived most of his life in Florida. He has travelled extensively throughout the U.S., eating every step of the way, and has gone abroad, sampling international food at its source, including Belgian waffles in Belgium, Zapiekanka (Polish pizza on French bread) and homemade pierogis in Poland, and conch fritters and guava duff in the Bahamas. He undertook a cooking class with the executive chef of a resort in Cozumel, Mexico making tortillas from scratch by hand, creating a rice and raisin dish, and practicing plating and decoration, has taken two chocolate making classes in Port Richey, FL at Chocolates By Michelle (he highly recommends this to anyone who likes sweets, and especially to couples for a fun date,) and attended one chocolate making class in Belgium making those world famous Belgian chocolates. He has been a part of GTE Financial for over 5 years and is currently working Onscreen with GTE’s incredibly successful new Interactive Teller Machines.

Matthew moved to Tampa in 1995 and began exploring its culinary hot spots. Along with his wife, Laura, he has eaten his way through a large portion of the greater Tampa Bay area, emptying plates in both popular venues and those hard to find, under the radar locales. These two are avid fans of Food Network and the Travel Channel and combine the knowledge they gain from those programs with their personal experiences to bring you a few must try delights. Look for their weekly food blog on Wednesdays for a tip on a new spot to try for the weekend or a reminder of a place you may want to visit again.