Got $450 to burn and a mad craving for some ‘za?
A Richmond pizzeria has started selling a take-away dish that could bankrupt some people: A lovely pizza pie topped with lobster thermidor, black Alaskan cod, and a side of Russian Osetra caviar.
“We have the ordinary pizzas with the usual things like ham and pineapple and meat lovers, but we wanted to do something that was so outside the box, very different kinds with different kinds of ingredients,” said Nader Hatami, owner and founder of Steveston Pizza Co.
He put the high-priced pizza, listed on the menu as a C6, about four months ago, and recently sold his first one to a very wealthy customer.
For those with a more modest but still exorbitant budget, there’s the C5, a pizza baked with roasted garlic, Icelandic scampi, smoked steelhead, and lobster ratatouille that goes for $120.
“We’ve sold seven so far, and actually two of them were to just one customer,” Hatami said of the C5. “I think somebody took it for some high-end potluck or something.”
Both the C5 and C6 need to be ordered a day in advance.
“The sales for the expensive ones are not that many, and the idea was never to sell 10 a day or something,” Hatami conceded.
While they may be too rich for many Lower Mainlanders’ blood, Richmond’s high-priced pies go for a song compared to some in Europe.
According to TripAtlas.com, the most expensive pizza in the world is made in Salerno, Italy. The $12,000 pie is topped with mozzarella, three types of caviar, lobster from Cilento and Norway, and dusted with hand-picked pink Australian salt.