I ate my rebate!

Bellissima Pizza at Nino’s Positano

Skyrocketing wheat-flour prices may be at an all-time high, but that’s not what makes this 12-inch thin-crust pizza pie so expensive: Topped with 8 ounces of four different types of Petrossian caviar, 4 ounces of thinly sliced Maine lobster tail, a dash of wasabi (to offset all the fish), crème fraiche, chives and an assortment of imported cheeses, it’ll set you back $1,000 (mama mia!).

For those merely looking for a slice of the good life, the pizza is divided into fours and sold at $250 apiece. Made exclusively at Nino’s Positano (owner Nino Selimaj also runs Nino’s on the Upper East Side and family-style eatery Osso Bucco), it requires a 24-hour advance notice to prepare. The restaurant claims to sell a pie every day...but then again, President Bush also tells us we’re not in a recession.

Perfect for: Singles or couples
Total bill: $541.88 for two slices; $1,083.75 per pie

Nino’s Positano
890 Second Ave., 212-355-5540