Dining With Denise Neil

Doo-Dah Diner asks: Can you top a pizza with the guts of your breakfast burrito?

It’s the start of a new month, meaning it’s the start of a new pizza-of-the-month in Wichita Brewing Company’s pizza contest, which invites other local restauranteurs to invent their own pizzas to be served at both restaurants, 8815 W. 13th St. and 535 N. Woodlawn.

The contestant for March is a new one: Doo-Dah Diner, the favorite breakfast and lunch spot at 206 E. Kellogg. The restaurant’s pizza, topped with all the ingredients it puts in (and on) its smothered breakfast burrito, goes on sale today and will be available through the end of March at the breweries.

The pizza has a base of Doo-Dah’s green chili sauce then is topped with its chorizo, jalapeno bacon, scrambled eggs, cheddar cheese and mozzarella cheese. Once it’s baked, it’s topped with avocado, more green chili sauce and a sour cream drizzle.

Timirie Shibley, Doo-Dah’s co-owner, said that her chef husband, Patrick, even handed over his secret chorizo recipe and asked WBC to use it on the pizza.

The pizza-a-month contest was dreamed up by WBC co-owner Greg Gifford, who both this year and last year invited local restaurateurs to invent a pizza that he’d serve at his restaurants. The restaurants participating all have owners who are supporters of WBC and/or have WBC craft beer on tap. Whichever pizza has the highest sales at the end of the year wins a big party for its staff.

New this year: Fans of the contest can pick up a punch card, and anyone who tries at least 10 of the 12 featured pizzas will get an “I Ate Wichita” T-shirt, with a logo designed by local artist Chris Parks. Even if you didn’t try my BLT pizza in January or the Monarch’s chorizo and black bean pizza in February, you can still get started and make it.

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