Bellingham Alive | Pizza Feature

Pizza

From Italy, With Love Written by Zacchoreli Frescobaldi-Grimaldi Photographed by Dean Davidson and Robert Dudzik

The dawn of the 20th century brought with it immigrants from Italy, and with them, pizza. New York is said to be the home of the first known official pizzeria, started by grocer Gennaro Lombardi in 1905. Since then, the evolution of doughs, sauces and toppings can make each pizza unique. The permutations are endless, really. On the following pages, we introduce you to a diverse selection of pizzas available in the North Sound, as well as offering different sauce and dough recipes. Go enjoy these establishments. Or put on your chef’s hat and create your own at home, surrounded with family and friends. It’s the perfect meal to share and enjoy.

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Sicilian Fairhaven Pizza Company 1307 11th St., Bellingham, 360.756.7561 Dine in, Takeout, Family Friendly

Old world, meet new world with the Sicilian. Pesto and creamy tarragon leek sauce combine to host a heavenly combination of palate-pleasing (and palette-worthy) toppings: sun-dried tomatoes, spinach, sausage, artichoke heart, roasted red pepper, chevre goat cheese, capers, garlic.

The Serious Side of Pizza Pizza culture owes a debt of gratitude to Italy.

GIs returning from World War II brought some of their favorite foods back to America. Pizza was by far the most popular delicacy and as with any foreign food that finds its way to the American table, the transition from traditional to Americanized is inevitably swift. Before long, familiar Italian toppings were substituted with pineapple and Canadian bacon, fried eggs and even smoked salmon ala Wolfgang Puck.

High-gluten flour has replaced all-purpose flour in pizza styles requiring a thin, pliable crust, with a chewy texture. Today, American pizza is as ubiquitous as baseball and Mom’s apple pie. And yet there are those pizza purists who are committed to the venerable original Italian-style pizza. Pizza culture is a delicious obsession that cultists blog about, fawn over, debate about and digest in vast quantities.

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Basic Pizza Sauce A secret of any successful pizza sauce is that it needs to be a little on the dry side.

Ingredients 4 ounces tomato paste 4 fresh basil leaves, chopped ¼ teaspoon sea salt ¼ teaspoon fresh ground pepper ½ teaspoon Italian seasoning 2 large cloves garlic, minced 1 large clove garlic minced ½ tablespoon extra-virgin olive oil

Technique 1 In a sauce pan, add the tomato paste and cook over medium heat until the paste has turned dark red.

2 Remove the sauce pan from the stove and stir in the remaining ingredients.

3 Allow to cool before spreading on pizza dough.

Green Pizza Sauce So much about contemporary pizza is the result of experimentation, trial and error, and catering to dietary restrictions. Green pizza sauce is a terrific option for vegans, lactose intolerant, or plainly pesto-happy pizza aficionados.

Ingredients Salt and pepper to taste ½ cup prepared pesto 4 tablespoons extra-virgin olive oil

Technique 1 In a mixing bowl, combine all ingredients and whisk until thoroughly blended.

2 Refrigerate in a Ziploc baggy until needed or up to five days.

3 Spread on pizza dough.

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The Benedict Railroad Pub & Pizza 122 S. Spruce St., Burlington, 360.982.2133 Dine in, Takeout, Delivery, Family Friendly

Every wood-fired pizza is made with Railroad Pub and Pizza’s famous housemade malt-sweetened dough. The Benedict offers house-made basil pesto, fresh mozzarella, Jack Mountain ham, chipotle hollandaise, and a fresh-cracked egg.

Major Grigio La Fiamma Pizza 200 E. Chestnut St. Bellingham, 360.647.0060 Dine in, Takeout, Family Friendly

Nobody, absolutely nobody, knew how amazing a vegetarian pizza could be until Major Grigio was invented. Curry roasted vegetables, fresh spinach, sweet and tangy Major Grey-style mango chutney, under a blend of feta and mozzarella cheese and garnished with fresh cilantro and Sriracha sauce.

Napa Valley The Mill 655 Front St., Lynden, 360.778.2760 Dine in, Takeout, Family Friendly

Flatbread has been around for a while, but it’s a newer trend in the evolution of American pizza pie culture. Kick off the weekend with Napa Valley flatbread. Olive oil, herbs, creamy Cypress Grove fromage blanc, sliced red grapes, caramelized onion, arugula, crumbled gorgonzola, topped with a balsamic drizzle. And it’s always gluten-free. Bonus!

Potato Bacon Goat Mountain 211 W. Holly St., Bellingham, 360.510.6336 Dine in, Takeout, Family Friendly

Pizza toppings on focaccia bread are new to the Northwest and a particularly delicious pizza interpretation. The Potato Bacon features layers of thinly sliced potatoes with crispy bacon on a shiitake mushroom cream sauce.

La Fiamma Learn it before you do it!

La Fiamma Wood Fire Pizza owners Dan and Ken Bothman’s exploration of pizza took them to pizza’s roots. In 1997 they embarked on an “immersive experience exploring the world of classic Italian pizza,” said Ken. They discovered that some of what they loved about traditional pizza would not work in Bellingham. Italian pizza’s softer crust, serving customers a nonshare whole pie, and the simplicity of Neapolitan pizzas were inconsistent with American pizza culture, they found. They learned that balanced flavors and using quality ingredients are important in Bellingham’s pizza culture, too.

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The Dominic MOD Pizza 626 Haggen Dr. #116, Burlington 360.707.0800 Dine in, Takeout, Family Friendly

The nice thing about chain restaurants is that they are usually reliably consistent. The Dominic starts with white sauce smothered under asiago cheese, with fresh basil, red onion, fresh sliced tomatoes, and mild sausage.

Brussels Sprouts and Bacon Van Go’s Pizza 180 Web St., Friday Harbor 360.378.0138 Dine in, Takeout, Family Friendly

It’s true… bacon makes everything better! The Brussels Sprouts & Bacon pizza reigns supreme with tomato sauce, mozzarella, roasted Brussels sprouts, red onion, goat cheese, crispy bacon, walnuts, and a Balsamic reduction.

Dr. Jeckyl

Pizza Margherita

Pizza di Vegan

Jeckyl and Hyde 709 W. Orchard Dr., Bellingham 360.715.9100 Dine in, Takeout, Family Friendly

Steakhouse 9 Bistro & Lounge 115 E Homestead Blvd., Lynden 360.778.2849 Dine in, Takeout, Family Friendly

Cousin Vinnie’s NY Pizza Cafe 365 Spring St., Friday Harbor 360.378.8308 Dine in, Takeout, Family Friendly

Dr. Jeckyl Pizza has five-alarm, cryfor-your-mama potential. Spicy pizza sauce, Kick Ass Hot Sauce, pepper jack cheese, Italian sausage, jalapeno peppers and crushed red peppers and red onion. A painfully scrumptious pizza; just remember to let your server know your preferred heat level from 1–10.

Vegetarians have to fight off omnivores for this savory pizza specimen. The pizza Margherita is savory roasted Roma tomatoes, rich fresh mozzarella and fresh fragrant basil that comprise the colors of Italy’s flag.

Pizza di Vegan: Vegetarian choices just sound more enticing in Italian!

The Pizza di Vegan is absolutely loaded with pine nuts, assorted fresh vegetables, garlic, onion, extra virgin olive oil, Italian herbs, and fresh, chunky tomato sauce.

The Tex-Mex

The Hawaiian

Tropical Heat

Village Pizza 807 Commercial Ave., Anacortes 360.293.7847 Dine in, Takeout, Family Friendly

Kung Fu Pizza 51 Spring St., Friday Harbor 360.378.5254 Dine in, Takeout, Family Friendly

Well-known for their pizza dough which is made fresh daily, this hometown pizzeria offers a large variety of specialty pizzas. The TexMex offers beef, onion, jalapenos, refried beans, seasoned with taco seasoning and topped with lettuce, black olives and tomatoes.

It’s a pizzeria within a Chinese restaurant! The culinary and cultural diversity of pizza knows no bounds.

Settle back with the Hawaiian, a pizza pie with a three-cheese-blend, Canadian bacon, and sweet pineapple.

BBQ Chicken

Dimitri’s Restaurant & Lounge 2020 Main St., Ferndale 360.384.6767 Dine in, Takeout, Family Friendly

Westside Pizza 4260 Cordata Pkwy., Bellingham 360.756.5055 Dine in, Takeout, Family Friendly

Tropical Heat is the ideal pizza for a typical rainy Northwest afternoon: pepperoni, sausage, cooked tomatoes, jalapeño peppers, basil, and Parmesan cheese.

Mambo Kitchen Sink Mambo Italiano Café 1303 12th St., Bellingham 360.734.7677 Dine in, Takeout, Family Friendly

Pizza made with fresh scratch dough, balanced sauces, and local ingredients is always a winning pie.

Mambo Kitchen Sink is a pizza that has it all: mascarpone tomato sauce, prosciutto, portabella mushrooms, pine nuts, gorgonzola, mozzarella, tomato, and parsley.

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Pizza Factory 107 S. Main St., Coupeville 360.678.3200 Takeout, Delivery

Every pie is hand-tossed, made-fromscratch crust, with signature sauce and mozzarella cheese.The BBQ Chicken is made with house BBQ sauce and all-natural grilled chicken under a hot and oozy cheesy blanket.

Meat Lovers Special

The Meat Lovers Special includes a crust slathered in rich savory tomato sauce, with generous amounts of pepperoni, Canadian bacon, Italian sausage, lean beef, and sliced salami buried under a mound of molten cheese.

White Pizza Sauce White pizza sauce is not a new invention. Perhaps it is becoming more popular as pizza fans seek options to traditional tomato sauces, have food allergies or just want to try something new in a fit of whimsy.

Whatever the reason, white sauces come in two varieties: Olive oil poured liberally over a crust, or a béchamel base sauce with cheese.

Ingredients 2 tablespoons room temp butter 3 tablespoons all-purpose flour 1 cup heavy cream Salt to taste Pepper to taste 2 large cloves garlic, minced 1 tablespoon Italian seasoning ¾ cup grated hard cheese such as Asiago or Parmigiano

Technique 1 In a sauce pan, melt the butter over medium heat.

2 Stir the flour into the hot melted butter. Whisk continuously until butter/flour mixture stops foaming, about four minutes.

3 Heat the cream in a microwave until hot, but not boiling.

Gradually and carefully whisk the cream to flour mixture. Once the flour and milk are thoroughly blended, add the herbs and minced garlic.

Pizza con Scampi La Terrazza 505 1st St., La Conner, 360.399.1670 Dine in, Takeout, Family Friendly

4 Continue to cook just until the sauce coats the back of a spoon; then fold in the cheese. Season to taste with salt and pepper.

Béchamel will continue to set as it cools down. Once cooled to at least room temperature, it is ready to spread on your pizza crust.

A table on the terrace, a glass of wine, good company and a gourmet 12-inch pizza. What’s not to like? The Pizza Con Scampi is topped with tiger prawns, chili flakes, garlic and oregano under a hot oozing bed of fresh mozzarella cheese.

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Big Kahuna Coconut Kenny’s 2220 James St., Bellingham Five North Sound locations Dine in, Takeout, Family Friendly

© Jordy Covington

Huge crowd to feed or desperate for a snack?

Whatever the excuse, The Big Kahuna will ease your woes. Italian and Portuguese sausages, pepperoni, ham, bacon, red and green onions, tomatoes, mushrooms, black olives and a mound of cheese.

The Whitney

From the Farm

Island Pie 11 Jack and Jill Place, Deer Harbor 360.376.2505 Dine in, Takeout, Family Friendly

Hogstone’s Wood Oven 460 Main St., Orcas Island 360.376.4647 Dine in, Takeout, Family Friendly

Bivalves keep cropping up in the most unusually delicious locations.

The Whitney is a seasonal pizza with white herbed sauce, loads of clams, Kalamata olives, feta and mozzarella cheeses.

At Hogstone’s Wood Oven, handcrafted pizza is made with fresh ingredients grown on the farm, so the menu changes daily.

Arugula and dried tomatoes are drizzled with olive oil on rustic pizza crust.

Cascade Special

Papa Rudy

The Brewery Combo

Cascade Pizza 852 W. State Rte. 20 Sedro-Woolley, 360.856.1136 Dine in, Takeout, Family Friendly, Delivery

Rudy’s Pizzeria 1232 N. State St., Bellingham, 360.647.7547 Dine in, Takeout, Family Friendly

Jet City Pizza 2323 E. Section St., Mount Vernon 360.424.2000 Delivery and Take out only

Gluten-free crust is a real thing. If you must deprive yourself make up for it in other ways! The Papa Rudy is an unrepentant all-meat pizza; hamburger, sausage, pepperoni, Canadian bacon and Italian sausage.

Every now and again we want the beer in the pizza! The Brewery Combo is a pizza built on a beer batter crust with pepperoni, salami, Italian sausage, onions, cashews and jalapeño peppers.

Looking for a mammoth pizza to go with your greens? The Cascade Special is loaded with pepperoni, sausage, onion, salami, black olive, spicy sauce, and cheese.

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Pizza Crust

Smokin’ Joe Louis

The diversity of pizza crust styles is almost as prolific as pizza parlors. The crust options are bountiful, Chicago Deep Dish, Detroit Square Pan, New York Thin and Crispy, Neapolitan, Focaccia Bread, Paper Thin Crust and of course gluten-free pizza crust. Everywhere people are coming up with new interpretations of the perennial favorite. A beloved crust, slathered in a thick flavorful sauce, is piled high with a combination of meats, cheese, vegetables, and fruit. Swiftly the pizza is shuttled into a unbelievably hot oven, then served piping hot to a legion of adoring pizza acolytes.

In the end, it is the peculiar combination of texture, aroma, flavor and pizza eating strategy that makes a slice of pie one of the most satisfying gastronomic experiences.

Fat Pie Pizza 1015 Harris Ave., Bellingham, 360.366.8090 Dine in, Takeout, Family Friendly

Smokin’ Joe Louis is a pizza worth fighting over. Chicago-style crust, pulled pork, linguiça, bacon, caramelized onions, red onions, sharp white cheddar, house-made BBQ, and classic red sauce.

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Pizza Trivia

Is pizza a sandwich or a pie? It is a conundrum that has stymied pizza purists since 1889. Like a sandwich, pizza is made on leavened bread, sometimes flat, other times — maybe not so much.

Often it is made with a savory tomato base sauce, and piled high with meats, cheeses, vegetables, and cooked in an oven. Pies are baked in the oven, as are hot cheese sandwiches. Some sandwiches are open-face with all the meats, cheese and vegetables on parade for all to admire — just like open face pies. It begs the question: Is pizza a sandwich or a pie?

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Pasta Di Pizza Alla Napoletana (Neapolitan Pizza Dough) Although this dough is quick and easy to assemble, be careful not to over-knead it or you’ll end up with a tough crust. Makes one 12-inch pizza. Bake in preheated 475° oven.

Ingredients ¾ teaspoon active dry yeast 1 teaspoon malt syrup 1 cup all-purpose flour 2 teaspoons extra virgin olive oil ⅓ cup room temperature water ½ teaspoon salt 1 tablespoon yellow cornmeal Mixer with dough hook (No mixer? Simply mix and knead by hand.)

Technique 1 In a small bowl, dissolve the malt syrup in the warm water, and then add the dry yeast. Set it aside to bloom, about 15 minutes.

2 Add the flour to the mixing bowl and affix the dough hook. When the yeast appears creamy and foamy pour the entire contents into the mixing bowl and start mixing on medium speed.

3 When the yeast is incorporated, add the olive oil and salt. Continue to mix for 10 minutes until the dough is elastic and no longer sticky to the touch.

4 Pour the dough onto the counter and shape into a ball. Place the dough ball on a plate dusted with flour, and cover with a damp cloth. Let the dough rise at room temperature for about 90 minutes until the dough has doubled in size.

5 Poke the dough ball with your fingers to deflate it, then cover it once again and let it rise for 30 minutes.

6 Shape the crust by pouring the dough onto the work surface and flatten it with your palms. You should have a crust about one inch thick and four or five inches in diameter.

7 With the heels of your hands, gently press the dough from the center to the edge. You want the dough in the center of the pie to be thinner than the edges. Continue working until you have a twelve inch diameter crust that is about ₁ ⁄₁₆ of an inch thick.

8 Sprinkle the pizza pan with corn meal and then place your crust in the pan. Corn meal will prevent your pizza from sticking. Now it is ready for sauces, toppings and cheese!

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The Margherita Pacioni’s Italian Restaurant 606 S. 1st St., Mount Vernon, 360.336.3314 Dine in, Takeout, Family Friendly

Pizza purists insist that the only real pizza crust is the original 1889 Neapolitan crust. At Pacioni’s it is the only option! Original crust, for the original pizza, the Margherita, pride of place goes to fresh whole milk mozzarella cheese, basil and fresh Roma tomatoes.

© Lisa Karlberg

Byrd

Blue

Övn 1148 10th St., Bellingham, 360.393.4327 Dine in, Takeout, Family Friendly

Pierside Kitchen 9565 Semiahmoo Pkwy., Semiahmoo, 360.318.2090 Dine in, Takeout, Family Friendly

Sometimes a white sauce is just olive oil. But Övn’s white sauce is a house made béchamel which is the ideal sauce for “Byrd”. This pizza has it all, basil-pistachio pesto, fresh mozzarella, chicken, roasted red peppers, Bucherondin Chèvre and peppery arugula.

High-quality pizza in rural areas may seem a pipe dream, unless you are in Semiahmoo, where you can find gourmet pizzas from a Zagat-rated restaurant. The Blue, with caramelized shallots, blue cheese, fresh figs, arugula and extra virgin olive oil, is irresistible.

Caprino Fresco Bakery San Juan 755 Mullis St., Friday Harbor, 360.378.5810 Takeout, Family Friendly

Island life has its own tempo. Sometimes you just have to slow down and settle back. Bakery San Juan offers its pizza whole, by the slice, take-and-bake or frozen. Either way, be sure to try the Caprino Fresco, with scratch crust, zesty tomato sauce, fresh basil and arugula, BSJ housemade fresh mozzarella, roasted red peppers, goat and pecorino Romano cheeses, fresh ground black pepper and a squirt of lemon.

Smoked Salmon and Feta Rock Fish Grill & Brewery 320 Commercial Ave., Anacortes, 360.588.1720 Dine in, Takeout, Family Friendly

Featuring Flatbreads and traditional pizza, each is roasted in the brick oven. Smoked Salmon and Feta is one of our favorites with basil pesto sauce, sun-dried tomatoes, red onion, finished off with smoked salmon and goat cheese.

The Meatie Supreme McKay’s Taphouse & Pizzeria 1118 E. Maple St., Bellingham, 360.647.3600 Dine in, Takeout, Delivery, Family Friendly

This pizzeria’s house-made scratch pizza crust is the ideal vehicle for the Meatie Supreme. A traditional reducedtomato-marinara-sauced and densely packed pie with generous amounts of Canadian style bacon, pepperoni, beef, thick-slice bacon, Italian sausage, and extra cheese atop a traditional reduced tomato marinara sauce.

Johnny’s Flatbread Johnny Carino's 150 Cascade Mall Dr., Burlington, 360.757.4535 Dine in, Takeout, Delivery, Family Friendly

The nice thing about flatbread-style pizza is that they are light so you can go nuts and eat a couple. Johnny’s flatbread is crispy bacon, black olives, gorgonzola cheese, basil, plump Roma tomatoes and finished off with caramelized pecans.

Dan Goldstein Dan Goldstein, founder of PizzaHomeChef.com, says “Pizza is a family involved and social thing.” Pizza is the near perfect party food. There are pizza-centric tools to play with: wood fire pizza ovens, pizza cutters, pizza peels, pastry brushes, and blistering hot pizza stones. A couple of guests can stretch and roll out the dough, other guests spread the sauce, while others add the toppings, and after a brief time in a ridiculously hot oven, everyone feasts. Guests select their preferred slice among pies heaped with favorite toppings. Some boastfully deny themselves meat, while others forgo dairy without fanfare. The prep work is easy, the clean up a breeze.

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