Italian food

Spinach artichoke dip pizza is the star of this new food business

Steph Arnaldo
Spinach artichoke dip pizza is the star of this new food business
Quarantine-born pizza place Pizzulu serves freshly-baked, brick-oven pizzas in premium flavors

While we all have our favorite fast food pizza brands, the craving for thin-crusted, artisanal pizza sometimes calls. Besides Gino’s and Crosta, Metro Manila’s growing list of “best pizza” contenders now also includes quarantine-born pizza place Pizzulu, maker of freshly-baked, brick-oven pizza in premium flavors.

For their best-seller, Pizzulu’s coal-burnt and chewy thin crust pizza holds up a favorite cheese and veggie combo – the spinach artichoke dip.

Pizzulu’s take on the popular flavor is one worth a try. It’s topped with a light spinach cream base, mozzarella cheese, goat cheese, and fresh artichokes on top, and tastes just like how the cheesy, creamy dip should – just on a pizza!

But what’s different about this version is that the artichokes aren’t shredded into the spinach dip, like most are – the big chunks of artichoke add a tangy bite, while the generous chunks of goat cheese melted into the mozzarella add another creamy, salty layer. Heat it in the oven and you’ll get a cheesy, melt-in-your-mouth pizza experience.

It costs P599 for the 12″ size.

For extra luxurious flavor, Pizzulu’s additional truffle honey sauce is a good accompaniment to your pizza, and costs P55 for a container (it can work with any flavor).

Other quality flavors to try include Pizzulu’s 12″ Black Truffle Mushroom Pizza (P499), which has truffle cream, truffle oil, fontina cheese, and shimeji mushrooms on top. The truffle flavor really shines here (and the shimeji mushrooms add a nice bite), without everything tasting too rich.

For fans of the punchy bleu cheese, Pizzulu’s Four Cheese (P444) features a mix of mozzarella, smoked gouda, cheddar, and bleu atop a creamy bechamel sauce. The cheeses used are more on the sharper side (you’ll really taste the bleu), which works well with the white sauce underneath. Don’t expect a gooey cheese pizza, though.

Pizzulu’s Prosciutto and Arugula (P599) pizza is as premium as they come, topped with Pizzulu’s own tangy tomato sauce, thinly-sliced prosciutto, and fresh arugula leaves on top. It’s best enjoyed with their homemade burrata, which adds a creamy, subtle layer to the salty and bitter notes of the cured ham and greens.

Feel free to reheat your pizza in a preheated oven at 200°C for 5 to 8 minutes.

Pizzulu is based in Mandaluyong City. They’re open from 11 am to 7 pm daily, and are taking orders via their website.

They can deliver within Metro Manila and select areas in Rizal, Cavite, Bulacan, and Laguna. –

Steph Arnaldo

If she’s not writing about food, she’s probably thinking about it. From advertising copywriter to freelance feature writer, Steph Arnaldo finally turned her part-time passion into a full-time career. She’s written about food, lifestyle, and wellness for Rappler since 2018.