3967 17 Ave S.W.
Order: Chicken Fajita Oven Roast Chicken ($24.95). A medium 12-inch pizza with chopped chicken, onions, red peppers, green peppers and cooked tomatoes, topped with a spicy sauce.
Crust: A medium-thick dough with loads of minuscule air holes throughout. It was chewy and was the perfect soapbox for the rest of the pizza to stand on.
Sauce: It was tangy, thick and had lots of depth. Without a doubt the sauce was simply a supporting character on this pizza, which is okay. It was well spiced without being too hot.
Toppings: If this pizza were a performance, the moist chunks of roasted chicken would be the star. Ray’s roasts their own birds for the pizza, and that’s the type of attention to detail that will quickly score brownie points in my book. There seemed to be a light batter or coating on the chicken that reminded me of delicious stuffing. The vegetables were cooked al dente, adding a nice crunch to the pie.
Dining options: Dine in or takeout.
Decision: At the risk of doing a poor Guy Fieri impression, the phrase “winner, winner, chicken dinner” kept running through my head as I chomped on this pie. While I’m not convinced that fajita is the name I would choose for this dish, it was certainly delicious. When ordering, I was delighted to be told, “the chicken just came out of the oven.” I was very impressed with this pizza. It’s unique enough to stand out from the crowd, yet familiar enough in its choice of ingredients to appeal to a wide range of pizza enthusiasts. Ray’s easily earned itself five out of six slices.
Next up: Piero’s Pizzeria
Please email pizza suggestions to firstname.lastname@example.org. Follow Darell’s pursuits at twitter.com/darelleats.