A bold statement to make this early into venturing the food scene but I cannot imagine a better pizza than the one you see above. Harry’s Pizzeria of Coconut Grove is the place to make you forget about the fact that you have left the pizza capital of the world and commit allegiance to a new “best pizza city.”
The brainchild of James Beard Award-winning Executive Chef, Michael Schwartz, whose work under Wolfgang Puck in the 1980s included a venture to Japan to instruct on pizza-making. From there a pizza obsession was born and lucky for me, Harry’s Pizza soon followed.
I was not on the lookout for pizza when walking through Coconut Grove with Mina, but a sign on the window caught our attention: “French Onion Soup Pizza, served for a limited time”. I love French Onion soup. I love pizza. But I did not love the idea of the two together. We walked away and looked for another spot, but kept thinking back to what could that pizza possibly taste like?
Yep, we turned around and ordered it, with a backup pizza, you know, just in case. Let’s dive right into the French Onion Soup Pizza, consisting of gruyère, caramelized onions, dijon, parmesan, and a sprinkle of parsley.
OH.MY.GOD. This is the best pizza in Miami. I don’t need to try any other. It is absolutely delicious. A golden-brown crust, perfectly baked to a crisp, covered in nutty, creamy gruyère cheese, with golden strands of caramelized onion perfection throughout. A hint of Dijon mustard with its’ hint of tang adds a subtle kick, while parmesan does its underrated thing adding depth to each bite.
This French Onion Soup Pizza isn’t just a meal; it’s its own little adventure, a fusion of classic comfort and gourmet finesse. With each bite, you’re transported to a quaint Parisian café, where the aroma of onions and cheese mingles in the air. It’s a moment of pure indulgence, I cannot understate how surprisingly delicious this pizza is. There is even a broth-like dip served alongside it. An absolute must try for anyone looking to explore Miami’s pizza (or food) scene!
The backup Mushroom Truffle Pizza seen is topped with cremini mushrooms, porcini cream, black truffle, fontina, taleggio, and thyme. We loved the French Onion so much we thought this would be the loser of the two but it was shockingly just as amazing. It would be impossible to choose between the two.
A bit about what makes it such a success. Renowned for its robust and earthy flavor profile, porcini cream comes from porcini mushrooms, and cremini mushrooms have their own richness with an ability to absorb and enhance surrounding flavors. Taleggio is a semi-soft, washed-rind cheese that hails from the Lombardy region. It’s creamy, tangy, a bit funky, and loved by everyone thanks to how well it melts and becomes delightfully gooey. Pair it with the sophisticated velvety fontina cheeses’ nuttiness and fruitiness, and you have two cheeses that without anything additional make for a great pizza solo.
Then, black truffles, those elusive jewels of the culinary world, bring an unparalleled earthy and spicy aroma, to take the pizza to the next level. It’s a little ingredient with a ton of indulgence. The whole slice is full of warmth with the different cheeses and mushrooms, if you’re a mushroom lover, I’d venture to say this is your new favorite.
The best part? HAPPY HOUR FOR PIZZA! From 4-7 PM every Monday – Saturday all pizzas are $10. Our entire meal was $20. For James Beard award-winning chef pizza. Seriously, you can’t beat this place!
