We make and eat pizza year-round in this household; it’s not a seasonal dish. What does change are the toppings. Right now, I’ve been playing with a lot of the fresh spring and summer produce that’s been showing up at my local market and trying different pizza flavors. A chilled Vinho Verde or Riesling class pairs very well with the flavors here, and for a non-alcoholic option, try the strawberry basil lemonade. The full recipe for this pizza is available to paid subscribers of my newsletter, The Flavor Files. You can get the recipe here. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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