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We've all been there --ordering our favorite comfort food late at night because we just can't be bothered to cook, only for the bill to come out to $26 for a Pepsi and a large 'za. We may scoff, but we order it anyways because damn, we're just too hungry to care. Well, this limited-time $1000 gold-topped pizza from Madison Avenue Pizza in Dunedin is going to make you rethink what an expensive dinner really is.
This eatery is no stranger to unique pies; they recently rolled out their massive 32" pizza, and less than a week ago they announced the V-day special.
According to the shop's Facebook page, for $1000 per couple, you can dine on the Bay's most expensive pizza. What makes it so expensive you ask? Well...
"For $1000 per couple, you get a very special pizza featuring our signature Madison Avenue Pizza crust, a sauce made from hand crushed San Marzano plum tomatoes, handmade Carmody cheese from California that's been infused with 24k gold leaf, artisan Salumeria Biellse pepperoni from NYC, shaved imported fresh black truffle, basil microgreens, and a 24k gold plated fresh basil leaf. The pizza is paired with a 2006 vintage Dom Pérignon rosé champagne, served by our veteran server, Josh, in his finest Valentine's Day attire," their post reads in part.
Check out the full post and more photos below.
There is limited availability to partake in this unusual dining experience, so reservations are required.
But if you're still thinking this is a little out of your budget, no worries. They have tons of other great, affordable pies to order! Like, have you had a pickle pizza before? We know you want to!
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Since I'm from up north, I'm pretty picky about what pizza I will eat. Madison Avenue Pizza was my go-to when I lived in the Dunedin area --so believe me when I say their pies (especially the crust) are delicious!
They're located right by the Dunedin Causeway at 2660 Bayshore Blvd. You can view their menu and order online here.
If you want to reserve your Valentine's Day pizza order, you can do so by calling 727-754-6144.
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