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Our weather recently pivoted to full-on *FALL* and we're following suit with a delicious mushroom white pie. Mushrooms thrive in cool, wet, environments; a perfect aspiration for all of us Seattlites in this sometimes gloomy season. The bounty of the pacific northwest is on full display with a mix of sensuous shiitakes, trusty criminis, and even some wild chanterelles foraged by friends.
This pizza smells heavenly. Watching the leaves change makes me nostalgic, and the aroma of roasted thyme reminds me of a holiday meal, a whiff of the gatherings and celebrations we can look forward to later in the year.
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, Thyme), Fresh Mozzarella, Ricotta (Milk, Cream, Lemons, Salt), Crimini Mushrooms, Shiitake Mushrooms, Chanterelle Mushrooms, Shallots, Olive Oil, Grana, Thyme and Salt. NOTE: This pizza includes seasonal veg!