“If you go to Italy and ask for an Italian roll, they’ll look at you like you have three heads,” says Sea Bright Pizza owner Cono Trezza.”It doesn’t exist. It’s like ‘chicken parm.'”
At Trezza’s Ocean Avenue restaurant, the chicken roll marries chunks of chicken cutlet and mozzarella into a pizza shell that’s rolled and baked. Trezza makes his own mozzarella.
The dish is served with a cold tomato dipping salsa. “It’s my grandmother’s recipe,” Trezza says. Mixing the cold with the molten hot cheese “makes it a good combo,” he says.
The chicken roll is one variation on numerous iterations of the same dish, and can be customized in any way you like, says Trezza. Salami, spinach – capicola you name it.