The spinach pie from Pizzeria 'Lucci in Belmar, topped with spinach, cream and sliced garlic.Jeremy Schneider | NJ Advance Media for NJ.com
I wish I liked white pizza more.
Don’t get me wrong. I’ve tried to appreciate a good white pie. Anytime I visit a new pizzeria that serves up a tomato sauce-less pie, I order one. Even if it’s an objectively good one — be it the cacio e pepe pie at Bivio in Montclair or the bianca pie at the now-closed Una Pizza Napoletana outpost in Atlantic Highlands — I find myself missing the marinara.
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