When Pagliacci first opened on University Way in 1979, those of us who lived within in its delivery range were the lucky few. Now there are more than a dozen delivery kitchens, bringing us old faves like the Pesto Primo with fontina, ricotta and olive oil, seasonal specialties like prosciutto with fresh local asparagus, or whatever you like to cobble together from their selection of 30-plus toppings. Year after year, Pagliacci keeps the Seattle pizza market cornered -- and we wouldn't mind if every Seattle corner had one.