When it comes to making pizza the decision tree can be overwhelming. From fermentation techniques to shaping to bake temperature, not to mention dough formulation and toppings, the options are endless.
So when the bread bakery was tasked with designing a new line of take-home pizzas we honed in on two sources of inspiration. First, we were taken with the tradition of pizzas in Sicily, the original home of what many call “grandma-style” pizza. These humble pies bake in a pan and are often topped only with a simple mixture of tomatoes, onions and anchovies. For a take-home pizza, we thought this was a great place to start.
Our version of a Sicilian pie is “almost ready” for your convenience – oven to table in just ten minutes – and made with simple ingredients like pure crushed tomato, North Carolina grown wheat, Riojana Co-op olive oil, and mozzarella and fontina cheeses.
Our second source of inspiration came from our fellow cooperators at the Cheeseboard Collective in Berkeley. This worker-owned pizza shop/bakery slings hundreds of vegetarian pizzas a day, and every evening it’s humming with a vibrant community of happy pizza-eaters. They maintain a sourdough for their pies, and no pizza is complete without their signature Papi Chulo sauce, a green salsa similar to chimichurri.
We’ve created our own Salsa Verde to pay homage to the Collective. Piquant flavors of fresh pureed chiles, cilantro and garlic, with notes of citrus and olive oil describe this sauce best. Drizzle or dipped, this zesty sauce perfectly complements this exciting new pizza. Give it a try and look out for more varieties to come!
Available in stores in the Grab & Go case or shop on-line
Serves 3 – 4 7 inches x 11 inches