The Latest

White Bean Sauce and tons of veggies on a Sun-dried Tomato Crust This pizza inspiration comes direct from a customer, who mentioned a pizza they had at a restaurant with a white bean sauce on it. Being a big fan of cannellini beans, I had to give this a try. This is not a recipe… Continue reading Leave the cheese off this one…

What jumps out at me in this photo is the expression on my son Ben's face. This is a young man who, for all other photo ops, avoids looking at the camera or the person taking the picture. But, he is clearly in his element at this moment. Taking pride in all the work that… Continue reading Taking Pride in the Work

Flavor combos that elevate the crust Tomato sauce on pizza is tried and true. On a classic white flour crust with classic toppings like veggies or pepperoni, it's exactly what you would want in a home made pizza. What happens, though, when you have a whole wheat flour crust, or a blend of flours? What… Continue reading Thinking Outside the Pizza Sauce

1. Carrot stuffed green olives and sweet yellow pepper chunks on a classic crust, with our pizza sauce and cheese blend. 2. Olive tapenade and cheese on a small 50-50 Herb crust. The first crust is pretty traditional. The second, not so much. It just goes to show that sauce is not always needed and… Continue reading Olives, two ways

Apple, Bacon and a sprinkle of Parm, with a Cream Cheese Sauce, on a 50-50 Herb Crust A customer excitedly came up to us at the market, raving about a breakfast pizza he had made with one of our whole wheat crusts. He bought three more crusts (!!) and gave me a run down of his… Continue reading Pizza for Breakfast

Potatoes, bacon, onion, mushroom, fontina cheese on a Whole Wheat crust. Yes, Potatoes. You will not miss the tomato sauce on this one. Whole Wheat is perfect with all these flavors! Although there are a lot of ingredients that need to be cooked ahead of time, it is worth the work. And on a chilly… Continue reading Your new comfort food

Prosciutto, Purple Peppers and Onion, on a 50-50 Blend crust, with Butternut Squash puree as the "pizza sauce." To make the puree, cube about 2 cups of squash and sautee it a bit of butter, to which you have added 1 medium clove of garlic, salt and pepper, and a pinch of red pepper flakes.… Continue reading Ah, Autumn

SOLD OUT! Not only that, this past Saturday, the last crust sold was the one-thousandth! The customer who picked up that one gets their next crust free. Now this doesn't mean we have made 1000 crusts. We made a lot of crusts practicing, taste-testing, offering freebies to neighbors and friends... that adds a couple hundred… Continue reading 1000 Sold, and counting…