'squash' on Serious Eats
After a watery slice last week, my enthusiasm for zucchini as a topping was totally squashed. I blatantly ignored the warnings of my esteemed colleague and my best judgement in opting for the vegetable topped pie. However, some very thorough research by a fellow Slice'r reveals the right treatment can make pumpkin and zucchini worthy toppings when properly prepared. I believe it can be done (like maybe this slice with courgette julienne solves the problem), but I have yet to meet a pizza with squash that I like. So what's the general consensus?
It's nice to find a casual spot in wine country where you can grab a bite without a commitment to an extravagant meal. If you're in Healdsburg checking out the tasting rooms, one such spot is Bovolo, a little enoteca in the back of a bookstore with home-cured charcuterie and nice-looking salads. You might recognize Chef Duskie Estes, also of Zazu Restaurant, from the Food Network's Next Iron Chef. We were there for the pizza, of course, and the special of the day was tasty indeed.