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How superb ingredients can make a truly delicious pizza.

I may have only been making pizzas properly for like, two years, but the development of the ingredients that go into our Leo's pizza has been taking place for millennia! Hand-made creamy burrata from Puglia, Italy, N'duja, which is fermented pork with chilli and paprika, cured as a method of preservation, before the time of fridges, and Kalamata olives, (these olives are not mucking about!) probably cultivated and selectively bred for thousands of years on the Peloponnese peninsula in Greece, during a time when many people spent a lot of time thinking about producing good quality food...

When you cook, all you have to do is put it together, and you're standing on the shoulders of giants. The Leo's pizza is a really good example of that. It's called Leo's Pizza, because it was designed by my Italian friend Leo, who sometimes works with us. Frustratingly, he just somehow instinctively knows what foods go with what. I was like "yeah, let's put parmesan on it too! And he said "with burrata? No way!" I tried it anyway, and damn it, he was right! So, we stick to a mega spicy N'duja, half a torn Burrata, Kalamata olives, fresh thyme, and black pepper on our tomato and oregano base paired with fresh mozzarella. Of course we do a vegan version, too, with our vegan N'duja bought from the Vegan Witch, a pop-up vegan food business that comes to the Blue Moon on Tuesdays!


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