There’s a Reason We Call Good Things Peachy, and Other Seasonal News

A farmstand table piled high with fresh Washington state peaches. You choose a few ripe ones. You bite into one, still warm from the sun. Juices drip down your wrist. Summer doesn’t get much better than this.

Unable to resist ripe local peaches, we’ve built a pizza around them. Our Peachza Primo is salty, peachy, tangy, and meaty. We layer sliced juicy farm-stand Washington state peaches with savory roasted pork loin over creamy mozzarella. Out of the oven, we top the pie with a drizzle of balsamic reduction and fresh peppery arugula tossed with olive oil and sea salt.

Speaking of farmstands, with heirloom tomatoes still in peak form — and the popularity of our Summer Heirloom pizza — we’re carrying it over for another round. To let the tomatoes shine brightest, we keep the pizza simple: sliced heirloom tomatoes, fresh basil, mozzarella, our seasoned tomato sauce, and a sprinkle of sea salt.

With heirloom tomatoes still in the house, the Heirloom Caprese Salad will also be available. Thick slices of ripe, aromatic heirlooms and fresh, creamy burrata, are finished with fresh basil, a drizzle of extra-virgin olive oil, and a pinch of sea salt.

Finally, if you’re looking for a great pizza beer, check out Georgetown's Dalton. It’s Bodhizafa’s close cousin, but with a softer roundhouse kick of peach, orange zest, mixed berry, and sweet pine notes. And it is very nice.