WOOD FIRED ITALIAN CRUST
I was able to locally source some beautiful geese for the Christmas Goose pizza again this year. The problem was I didn't get them in time for Christmas. So I don't really care that we're into February; I'm keeping the name. Geese aren't cheap, so I wanted to treat them special for Christmas (in February).
I slowly roasted them with garlic and herbs until the meat was flavorful and tender. I used the bones to make a stock that I turned into the best goose gravy of all time. Then I spent a day cooking down 20 lbs of local organic onions, and local organic oyster, shiitake, and button mushrooms. It's all topped off with cheese and fresh rosemary. It's so comforting, and the flavors marry so well.
I know buying anything with the word "Christmas" in February is odd. But here we are. I hope you love it.