Love-a that pizza pie

I wouldn't go as far as saying that I'm a pizza connoisseur but I do love a good pie.  Growing up in the Roads neighborhood in Miami we had an awesome pizza joint nearby that had incredible pizza and even better garlic rolls. They were small, rolled up just right, baked so they were deliciously chewy and best of all, loaded with garlic. I especially loved taking the last one and dousing it in all the yummy, garlicky goodness that was at the bottom of the cool aluminum foil-lined bags.That was place is long since closed, as is Villa Italia, another mainstay of the area that even though was a bit further up the street (we're talking 10 mins. tops) was an easy replacement thanks to their doughy, thin crust pizza. And I also like Casola's for their ginormous (is that a word?) slices. Over the years though, my tastes have certainly changed and although I still like a chewy crust I now prefer something a bit crisper. In my 'hood Mario the Baker (the original one, they've now expanded all over the city) has an excellent pizza and their garlic rolls are unbelievable and Steve's Pizza can't be beat either. Their slices rival Casola's in size and in my opinion, are a bit better.And now enter a more gourmet thin-crust pizza from the most unlikeliest of sources, renowned, award-winning Miami chef Michael Schwartz. Yes, he of Michael's Genuine Food & Drink, where the celebs always stop in and where the menu is remarkable. Well, he's struck gold again with his new Harry's Pizzeria where his crust is fantastic but the toppings MAKE it. Fresh arugula tops several of them as do figs, slow roasted pork, fontina and grilled onion; or mozzarella, pecorino and basil (called the Caponata); or shortrib cave aged gruyere, caramelized onion and arugula.I encourage everyone to check out Harry's and if you feel so inclined, all the others too. And of course, what kind of blogger would I be if I didn't welcome some banter about your favorites that I've missed or neglected to mention.