Despite being a fairly regular customer, it wasn't until recently that I learned that Flour offers pizza at lunch. With these personal pies, it's more about the artistry of the toppings, as exemplified by this pea tendril pesto, shredded mozzarella, and fresh chive variety.
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Calling it pizza may be taking some liberties, but the ham, egg, roasted red pepper, and mozzarella topped brioche makes a damn delicious case for its inclusion in the pizza camp. Buttery with a yeasty complexity, the brioche is a great morning time crust substitute, but can it really carry the pizza name? On it's own, no, but when topped as it is at Flour, the flavors come together to create a tasty early morning bakery version.