WOOD FIRED ITALIAN CRUST
ORGANIC LOCAL CANNELLINI BEANS
Typically I put together a new pizza with whatever I have on hand in that moment. Sometimes they're good enough to actually make it to the website/store. This is absolutely the most surprising pizza of the year so far. I had these beautiful white beans grown for us by Sandy Fox Farms in Princeton. I tossed them with a little garlic and thyme, and layered them onto the Italian crust coated in a creamy butter sauce. It needed some bright freshness, so I added a touch of diced tomato and some fresh kale.
Never in a million years did I think it would taste as awesome as it does. And yes, I know the original 'butter bean' side dish has ham, but this didn't need it at all.