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NOTE: THIS PIZZA CONTAINS PISTACHIO NUTS
I can’t get enough peas. Seriously. The amount of peas I add to a dish is often negotiated in our house. But in springtime peas are non-negotiable (and welcome!), especially when they are paired with salty cheese, buttery nuts, bright citrus, and alllllll the herbs. In order to bring this magic to our pizza, I muddled it all together into a pesto and dollop it atop our white pie. No one is complaining ;).
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), Pea Pesto (Peas, Olive Oil, Pecorino, Lemon, Parsley, Basil, Mint), Fresh Mozzarella, Ricotta (Milk, Cream, Lemons, Salt), Olive Oil, Grana, Salt. NOTE: This pizza includes seasonal veg!