Name that pizza!
No sauce, just the sauteed juices from the protein which was done in a skillet with pure butter, garlic, and salt with a splash of (unbelievably thick & gorgeous) port wine. Whole-milk mozzarella and thinly-diced green onions (I really wanted scallions, but couldn’t find any in town) made this pie perfect.
Perfectly crunchy, salty, cheesy, garlicky and flavorful.
And the protein is????
Definitely not served anywhere in Baker City, this I’ll say. In fact, besides myself and Kristen, no one working at our restaurant had ever eaten it before. And yet, even the 19-year-olds liked it.
I’m expanding their taste bud horizons….