Food find: Nancy's Pizza

Chicago deep dish is beyond a food or conversation starter around here. It's the subject of maps, books, Web sites and merchandise. I'm all about pizza -- it's really the perfect food. You can hit all the food groups if you play your cards right.

Then again, when it's in deep dish form, all of those groups are in excess. Tim and I picked up Nancy's last weekend to try something new. I was a little surprised when this tiny pie costs us $20, but it's quite compact and heavy as a rock. The vast amount of that weight came from the cheese, even though we ordered pepperoni. In the traditional style, there was a crust formed in a pie fashion, filled with cheese and pepperoni and topped with tomatoes to keep the cheese from burning. If you look at the picture on the company Web site, it looks a little like a cheesecake ... odd.

However, the crust wasn't too tasty. It was almost like a pastry crust rather than the traditional cornmeal crust. It also looked a little well done on some edges -- maybe they cold have used one of the crust shield used for pies.

The cheese and tomatoes were pretty tasty, but this just didn't do it for me. I could barely taste the pepperoni and you could see the grease run out when we cut it. I prefer not to think about the million calories I kill with each slice.