Posted on 03/05/2021 6:24:43 PM PST by nickcarraway
The popular fruit pizza from new Belmont restaurant Poppies Pizzaria.
Although Poppie’s Pizzeria has only been open for a month on Smithville Road in Dayton, the most popular item offered at the Belmont restaurant has already earned it more than a few loyal followers.
And the dish almost did not exist at all.
According to Poppie’s Pizzeria founder David Cox, the idea for a decadent fruit pizza came about during a trip to an emergency room.
“So, I cut my finger outside of work, and I had to go to the hospital,” Cox said. “And the orthopedic doctor asked if he could get a free pizza. I told him that I would buy pizza for the whole crew, and one girl says, ‘I’m a vegetarian, and I don’t eat pizza. Is there anything else you make?’ I told her that I could make her a fruit pizza. So, that’s where the idea came from.”
In February, Cox posted a picture of a fruit pizza to the “Dayton Foodies” Facebook group, and that post collected more than 300 “likes” and numerous comments. Cox, who operates Poppie’s with his wife Heidi, recognized he was onto something.
The new restaurant, located at 2615 S. Smithville Road in the same retail building that houses Belmont Party Supply, offers pizzas, wings, salads, desserts, and some less traditional fare, including the popular fruit pizza and pizza soup.
Located in the Belmont area of Dayton, Poppies Pizzaria serves pizza, wings, salads and desserts. CONTRIBUTED Credit: Poppies Pizzaria
Unlike the typical fruit pizza, Cox loads fresh toppings on a pie crust rather than a graham cracker crust. According to Cox, the graham cracker crust is what makes the typical fruit pizza almost too sweet to handle. In fact, Cox bakes the crust in the same way that he would bake a pizza crust to minimize its sweetness. The crust is also gluten-free. In the future, Cox would like to create a vegan version of the fruit pizza.
Poppie’s pizza soup consists of ricotta cheese, three different types of meat, bread and the restaurant’s homemade sauce. The taste is reminiscent of lasagna.
Heidi Cox also creates fresh desserts, like peach cobbler, chocolate brownies and Italian rainbow cake, for the restaurant. The couple plans to offer other desserts under the name of Dessert Therapy from Poppie’s kitchens.
Before opening Poppie’s, the couple owned the Baker’s Dozen bakery in Bellbrook for over 20 years before it closed.
The restaurant is offering carryout and delivery through DoorDash. For every walk-in pickup order, customers receive a free dessert. To place a carryout order, customers can call the restaurant at 937-723-8889.
They are just calling it that. It’s really a form of tart.
No Poppie! No!
Gotta hand it to him.
He’s gonna make some dough...
I can’t stand any pizza that isn’t thin crust and the crust toasted. Charred a bit is even better.
I have no idea what that chemical taste is in white bread but, it’s disgusting and charring it is the only way I’ll eat it.
He kneads that dough badly.
Winnuh!
Voila...Pizza without the crust! Sooooooo good.
Ahhhh....Tart....ahhhh...that’s the term that best describes it.
Went with my bud from Lima to Dayton to visit his sister, we went out for pizza. The place we went made a huge thin crust pep & sausage cut into inch squares. Best ‘za I ever had, ever since, and that was in 1982. Couldn’t stop eating!
I’ve never thought of putting bacon on pizza and I LOVE bacon.
Major brain fart on my part.
Thanks for the idea!
I use garlic bread for crust.
I LOVE anchovies on pizza...so I'll replace the bacon with anchovies on my next "Pizza without the Crust".
Thanks!!
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