They say there's no pizza in the U.S. like New York City pizza, and Upper East Side restaurateur Nino Selimaj proves it. He's dishing up a specialty pie that should make his competitors green with envy.
Actually, it's Selimaj who is seeing green. He's charging $1,000 for a 12-inch pie.
And people are paying it!
“One for lunch yesterday, and one for dinner last night I sold. I just started yesterday,” Selimaj said during an appearance Thursday on TODAY.
More from TODAY.com
6 awesome turkey sandwiches to make with your Thanksgiving leftovers
On Thanksgiving, there are plenty of us who just want to fast-forward to the really good stuff: that first leftover turkey...
- Watch Jimmy Fallon, Rashida Jones sing awesome holiday medley
- Black Friday shoppers flock into stores
- Sugar rehab: New treatment for not-so-sweet addiction
- Stuck with Thanksgiving leftovers? Make turkey soup, shepherd's pie
- 6 awesome turkey sandwiches to make with your Thanksgiving leftovers
Selimaj, who owns six New York City pizza restaurants, offers six types of caviar and lobster tail on the thin-crust pizza at Nino's Bellissima, which opened last month on Second Avenue. The caviar, a delicacy comprised of the roe of sturgeon and other salted fishes, is added along with other toppings, after the pie is baked.
“One thousand bucks for this pizza. How did you come up with this idea?” TODAY host Meredith Vieira asked.
“The idea came because I've been 29 years in this city,” Selimaj said. “It's a great city, maybe the greatest city on Earth. I believe we deserve something to show ... I wanted to be different.”
TODAY host Matt Lauer wanted to know if there's a way to sample what is believed to be the world’s most-expensive pizza without paying the full fare.
“So, can you just come in here and order a slice?” Lauer asked. “Here's 250 bucks, give me a slice?”
“No, I'm sorry,” Selimaj said, laughing.
With his production cost estimated at about $720 per pie, Selimaj may be laughing all the way to the bank.
— John Springer, TODAY contributor
© 2013 MSNBC Interactive. Reprints