Serious Eats - seriouseats.com

There's a mouthwatering style of white pizza which seems to be peculiar to McKees Rocks, PA, just outside Pittsburgh -- I know I've never seen it prepared this way anywhere else and I eat a lot of pie, dude. I believe it originated at Mama Lena's (now Mama Mia's) and has been cloned by former employees at another shop down the street called Doughboys (which is cheaper & maybe even better, IMHO). I've never seen one prepared from start to finish, but here's my best guess as to the general idea: a medium-thickness pizza crust is brushed with olive oil & perhaps garlic or other spices and partially baked, then removed to add a light layer of some kind of white shredded cheese (don't think it's mozz), then baked again until done. The hot pie is then topped with a room-temperature prepared mixture of diced tomatoes, minced garlic, finely chopped onion & basil and olive oil and sprinkled with more shredded cheese. The pie partially melts the additional cheese and warms the topping mixture up to the perfect temperature while preserving the flavor & freshness of the ingredients. On every other white pizza I've had the tomatoes & other ingredients are baked along with the crust which dries them out. This stuff is almost like a big round bruschetta. I'm no longer in the 'burgh, but I might have just talked myself into driving 3 hours each way to get one right now -- it's that good.