All about fresh, flavorful food
KyLynn Hull is a freelance writer who dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons.
Pizza was never my first meal choice. Only recently have I turned my attention to it; making my own, seeking out the best ingredients and getting quite picky about exactly what goes on it and what kind of crust is under it.
My personal favorite crust is fluffy, crisp and thin. Can I be any more specific? Yes, I can—I don't enjoy all the cornmeal that some recipes call for. Lately, if I have the time, I bust out a nice handmade crust. This can be particularly hard when you are a home-pizza-maker because it never quite tastes like your favorite pizzeria down the street. I don't have a hot, stone oven (but would LOVE to put one in my backyard) or fancy pizza stones. I actually just picked up my first pizza cutter with a cool, green handle. This little item has made my homemade pizza projects a little easier. However, to be honest I haven't quite perfected my crust and am still searching for the right one. At any rate, it's fun to make pizza at home. Everyone gets their own and dolls it up as they like.
Elias' favorite part: the cheese! Photo By KyLynn Hull.
If you're looking for a quick crust version, the good news is I recently found fresh dough in at Trader Joe's for only $1.29. This has been an easy hit in our household. For one, it's inexpensive. For another, the wheat doesn't taste like crunchy dirt. Also, when rolled thin, this crust almost meets my criteria. (It does lack the fluff.)
Now for toppings. I'm a meatless pizza eater—unless they throw on something fancy like pancetta or prosciutto—but I almost always never order the "veggie" pizza because it bores me. I'm lost at olives and green peppers, which is most certainly the first ingredients listed in a "veggie" pizza. I like funk. I like weird things like arugula and sprouts and even corn like I got in Germany. I also prefer the extra virgin olive oil base over the tomato base. I'm a big fan of a well-made Margherita pizza with a garlic punch-in-the-face, followed up with basil, tomatoes and whole mozzarella. I don't shy away from a Greek pizza either but leave the meat off. I like the Kalamata olives and garlic combo with lots of gooey cheese. You get the point.
Bringing things back to the sprout idea, I tried this years ago at the Village Pizza in Roslyn, Washington, where they sprinkled a thick row of sprouts around the edge of their gourmet pizza pie. It wasn't cooked with the pie but added after. It was a wonderful and surprising treat and one I often dream about. Too bad it's more than an hour away—and during my latest visit to Roslyn last year I missed out because they were closed.
Besides Village Pizza, here are a few of my Seattle favorite pies. Try them out if you are visiting or out and about:
Tutta Bella (4 locations in Seattle) has the crust down. Fluffy, thin and crisp—this is delightful and an all-time favorite. Try the Giovanni: olive oil base, fresh mozzarella, tomatoes, prosciutto, arugula and shaved reggiano. You won't be disappointed.
Olympic Pizza and Pasta (on Roosevelt Way in Seattle) has some gooey pizza with a crispy, buttery crust. Any of their spinach, garlic, tomato combos are amazing. One pizza slice is all you need here because they don't skimp on ingredients. Try them out!
Romio's Pizza (lots of locations) is the best delivery, and I never veer off the Margherita pizza. There were times when it was hit or miss, but they've been nailing it recently. Try delivery.