First Field

Potato pizza, with a side of Bomba 🥔
We absolutely love the potato pizzas that are coming out of ovens this time of year. Even better with a side of our spicy Bomba to round things out 🌶️
An after-school pan pizza here, with cubes of fresh mozz tucked into a ww dough and left to rise (a tip from one of ‘s books), then topped with thinly sliced small potatoes tossed with evoo & garlic. Baked in a home oven at 525 for about 18, then broil for a few to crisp things up 🔥

Puttanesca pan pizza for a mid-week winter lunch 🌶️
Sauce made with a blend of our Crushed & Arrabbiata along with the usual olives, capers, & anchovies. Plus salami, fresh mozz & fontina. All on a 24-hour fermented dough made with our Pizza Flour. If you haven’t tried it, it’s 100% whole wheat milled & bolted by the incredible folks at in PA 🌾

Took our boys to .pizza and the pizza was just as incredibly good as it looks 🔥
Perfect lunch to fuel a visit to the tree. Happy Holidays! 🎄