Iven Pizza: Difference between revisions
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==Pizza== | ==Pizza== | ||
* Used cheddar instead of mozzarella, and lots of herbs and spices. Thick, raised crust<ref>(1981, March 15). "Recently Reviewed." ''Wisconsin State Journal'''.</ref>. | * Used cheddar instead of mozzarella, and lots of herbs and spices. Thick, raised crust<ref>(1981, March 15). "Recently Reviewed." ''Wisconsin State Journal'''.</ref>. | ||
* "Greek" pizza style apparently is/was popular in New England and the East Coast<ref name="wsj-review">Campbell G. (1981, February 15). "Good pizza's not Greek to Iven." ''Wisconsin State Journal''. P4S7.</ref>, but this particular variant is likely extinct in Madison. | * "Greek" pizza style apparently is/was popular in New England and the East Coast<ref name="wsj-review">Campbell G. (1981, February 15). "Good pizza's not Greek to Iven." ''Wisconsin State Journal''. P4S7.</ref>, but this particular variant is likely extinct in Madison. Iven Haddix had worked in East Lansing, Michigan pizza parlors where he'd been introduced to the style by an "East Coast Greek." | ||
* Offered anchovies as a choice of topping. | * Offered anchovies as a choice of topping. | ||
Revision as of 04:02, 8 October 2020
Iven Pizza (also known as Iven Greek Pizza), was a pizeria operating on Regent St. in the 1980s.
Pizza
- Used cheddar instead of mozzarella, and lots of herbs and spices. Thick, raised crust[1].
- "Greek" pizza style apparently is/was popular in New England and the East Coast[2], but this particular variant is likely extinct in Madison. Iven Haddix had worked in East Lansing, Michigan pizza parlors where he'd been introduced to the style by an "East Coast Greek."
- Offered anchovies as a choice of topping.
Trivia
- Proprietor was Iven G. Haddix, according to class "B" liquor license application mention in the WSJ[3].
Locations
- 1302 Regent St.
