knowing where your pizza comes from

leek and lamb pizza

This was a good pizza.

It evolved naturally, inspired more or less equally by our usual Middle Eastern Lamb Pizza, the cover of the latest Food & Wine, and a recipe in Tessa Kiros’ book Falling Cloudberries. I knew I wanted to try a pizza with a leek-based sauce (I’m on a leek kick right now), but I wanted spiced lamb on it as well. In the end, it wasn’t quite like any of the source recipes, becoming something quite perfect all on its own: a melange of braised leeks tossed with hot pepper and tamarind-spiced lamb, layered with mozzarella and adorned with small ripe tomatoes, all resting on a chewy part-whole-wheat crust.

Savory and wonderful as the pizza was, there was something that made me stop mid-chew and stare at my plate for a minute. I realized that I knew where everything on that pizza had come from! Leeks and gorgeous fiery red peppers from Hedlin Farms in La Conner, lamb from Linda Martiny, local mozzarella, Shepherd’s Grain Stone-Buhr flour, salad (with flowers sprinkled in it) from Frog’s Song, and tiny tomatoes from our deck.

The only products I couldn’t put a face to were the salt, yeast and olive oil (well, okay, and the tamarind and cinnamon). I think that’s pretty cool.


Plus it was an incredible pizza.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s