Seasonal Specials for People Who Love Big Flavors
These seasonals run April 21st - May 17th, 2022
Ever since we opened in 1979, premium toppings, with an emphasis on local products, have been a big part of what makes our pizza special. With so many great products made in the Pacific Northwest, we find many of our favorites right here at home. Buying locally boosts local jobs and the local economy, minimizes fuel for shipping, and, best of all, provides us with some of the best ingredients you’ll find anywhere.
Local favorite Beecher’s Handmade Cheese makes the nationally renowned Beecher’s Flagship. The sharp cheddar has a gentle sweetness behind the assertive flavor, and it melts beautifully (think pizza!). A rich cow’s milk gives it a velvety texture and contributes to the taste that landed it on Bon Appetit’s list of “The 25 Most Important Cheeses in America.” The cheese has been made right in the heart of the Pike Place Market since 2003. Beecher’s has won numerous top national and international awards for their cheeses over the years, including for their Flagship.
Our Bacon Leek seasonal pizza combines Beecher’s Flagship with crisp bacon, mozzarella and the earthy flavor of roasted leeks. After baking, we sprinkle fresh peppery arugula over the top.
Cheesemonger Kurt Beecher Dammeier, the founder of Beecher’s, says, ”I love local collaborations like this. Pagliacci is one of those iconic Seattle pizza brands I've been enjoying for decades, and as a customer, I am particularly proud. Both Beecher's and Pagliacci are known for big flavors, so combining Beecher's award-winning cheese with Pagliacci's award-winning pizza is an obvious match for deliciousness.”
Despite our love of local produce, we do make exceptions. Our second seasonal this period, BBQ Chicken, is an ode to New Mexican cuisine and was inspired by John Clifford, our Senior Director of Training and Development, who was born and raised in New Mexico. The hatch chile is perhaps the most defining ingredient in New Mexican cuisine. John recalls his parents organizing date nights around the yearly hatch harvest. “They’d come home bearing giant bags of steaming peppers, still warm from the roaster. They’d stay at the table peeling them until well after the kids went to bed.”
John introduced hatch chiles to our leadership team, and we loved the flavor of the long, green pepper so much that we built a pizza around it! Jeff Maneval, a Field Manager for Pagliacci, developed our recipe for the BBQ Chicken with hatch chiles. The roasted chiles lend their distinctive smoky flavor and medium spice to the pizza, which features chicken, pickled red onions, chiles and mozzarella over barbecue sauce. After baking, a sprinkle of fresh cilantro finishes the pizza.
And finally, for dessert, our seasonal gelato is made for grownups who have never outgrown the craving for creamsicles. And really, why should you? Gelatiamo’s Orange Cream resembles the ice-cream-truck favorite in gelato form, but oriented to your sophisticated adult palate. Creamy gelato is spiked with sweet orange citrus, and it will take you back to sweet summer days and leave you yearning for a second helping. Add a pint of this to your next order while supplies last.