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The inspiration for this pie comes from one of my favorite summer salads. Like the best summer dishes, it’s simple and let's this season's beautiful produce shine. Here’s how you make it: Cut summer squash into thin coins, season with salt and drain off some moisture, then toss it with olive oil, lemon juice and lots of fresh basil and grated parm. We had to think of a workaround for the basil so it wouldn't shrivel and burn when baked from frozen--I decided to mix the basil into our lemony ricotta and finish the pizza with basil oil. Yum!
I started making white pies when I got bored with red sauce while recipe testing. Folks liked it so much we added it to the menu. We start with a simple white sauce, then add fresh Grande mozzarella, homemade ricotta, and whatever is looking good from the garden. We firmly believe no one wants a fresh tomato in January or a peach in April.
Ingredients are: Flour, Water, White Sauce (Milk, Grana, Flour, Butter, Garlic), Fresh Mozzarella, Ricotta (Milk, Cream, Lemons, Salt), Summer squash, Basil Oil (Olive Oil, Basil, Salt), Grana, Salt. NOTE: This pizza includes seasonal veg!