Inspired by Seasonal Produce and Local Chefs

Inspiration comes in many forms. When creating our seasonal pizzas, we start at the farmers market, seeking out the best foods and produce from our local harvest. But we’re also inspired by the many talented chefs in Seattle and their preparations and flavor combinations. 

Years ago, in the 90s, we discovered fried sage leaves at Marco’s Supper Club, a full-of-character, packed, bungalow of a place in Belltown. The restaurant is now closed, but Donna Moodie, the chef who created the fried sage leaves, is still making inspired food at her Capitol Hill restaurant Marjorie. The fried sage leaves she served at Marco’s were an appetizer, gossamer-thin and crisp, served with three flavorful dipping sauces. A second order was nearly always in the offing. They had a savory crunch, the sharpness of the herb transformed by oil and heat into a hauntingly aromatic, crisp delicacy. 

Our Butternut Sage pizza combines two of our favorite things: crisp sage leaves and roasted butternut squash. In Italy, it’s said that sage makes flavors dance. We couldn’t agree more. Crisp sage leaves add a brightness to the mild, nutty flavor of butternut squash. La Quercia prosciutto adds a delicate, meaty saltiness and chanterelle mushrooms gathered by Foraged and Found Edibles enrich the pizza with their velvety texture and taste. We layer this classic Mediterranean combination over a blend of mozzarella and fontina on an olive oil base. 

Our Pear Primo takes inspiration from Washington state’s late-season pear harvest and takes its flavor cues from the classic Italian combination of pear, walnut, and gorgonzola. The strong taste of creamy, piquant gorgonzola is softened by the sweet and juicy pears and enriched by the crunchy walnuts. Mushrooms and red onions round it off. All this over a blend of fontina and mozzarella on an olive oil base. 

And anyone looking for a festive dessert to inspire holiday cheer need look no further than our seasonal Peppermint Gelato. Ubiquitous at American holiday celebrations since the 1940s, the humble candy cane gets a gourmet makeover in this elevated creation. Maria Coassin, Gelatiamo’s owner and flavor magician, uses a distilled organic peppermint oil from Oregon to lend this satiny pink gelato a cool, flavorful bite. Crumbled candy cane bits give the minty gelato a satisfying crunch. 

Enjoy!