Eat and Drink Slice of the week: Adelina's Pizza Fritta Montanara Crisp, fluffy and full of flavor, a slice of Adelina's pizza needs to be on your pizza bucket list. Photo Credit: INSTAGRAM/Adelinas_wine By MELISSA KRAVITZ Updated June 17, 2015 1:20 PM Print Share fbShare Tweet gShare Email If there ever were any way to make pizza better, frying it is a pretty good option. The signature Neapolitan-style pizza fritta montanara at Adelina's, a husband and wife owned Italian restaurant in Greenpoint, is not to be missed. Adelina's pizza fritta features a fried dough crust. The outer edges are just slightly crispy with a warm, lush inside, giving your final bites of each slice a pillowy, bready finish. The center of the pie is flat, pooled with toppings that ooze just enough from one slice to another. Available with meat, vegetarian and even vegan toppings, the pizza fritta's crust is just the base to a delicious pie. The Original pie, topped with tomato sauce, mozzerella and basil is rich in tangy tomato flavor and creamy cheese. Adding sopressata or porcini mushrooms doesn't take away from the purity of the near perfect simple pizza, but adds another level of flavor for those craving another hint of spice or savoriness. To really allow the esteemed crust to shine, opt for a sauce-less pie, perhaps the Blue Fig with prosciutto, gorgonzola and fig jam or The Truffler with fontina, ricotta and mushrooms. With 8 customizable menu options for 10" pies, $12-16, and nine additional toppings ($2-3), the possiblities are practically endless for what you can enjoy with this delectible fried pizza dough. Also, there's wine on tap. Adelina's, 159 Greenpoint Ave., Brooklyn, 347-763-0152, adelinasbk.com By MELISSA KRAVITZ Share on Facebook Share on Twitter More on this topic Slice of the Week: Koronet This week's slice is the size of your face. Slice of the Week: Lucali's Brooklyn pieBeyonce loves this pizza, so you will too. Slice of the week: A Diavolo at Neapolitan ExpressThis week's slice is cheesy, spicy and sweet! Comments Comments section is temporarily on hold. Here’s why.