“A great truth… there’s no such thing as a bad pizza.”
So writes longtime Kitchen Table contributor Heather Arndt Anderson, on page 07 in this issue. And while I don’t think this is a literal truth, I do think there’s something to it, metaphorically at least. I presently still work as a bartender and waiter, and I see picky-eater kiddos every single shift. The one menu item that consistently wins over these obstinate littles is the kids cheese pizza. Warm, doughy, cheesy, yummy. And no dumb utensils needed. The very definition of comfort food.
Pizza is also an ideal vessel for delivery; even stripped down—dough, sauce, cheese—a meal in its own right. It can be made vegans and gluten-free, and through the wizardry of a skilled pizzaiolo, using the freshest…
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Kitchen Table (Digital) - 1 Issue, Issue 6