serious pie.

This pizza post was supposed to come at you on monday, but I was thwarted by the battle of the blog hosts. My husband Dave has been working diligently to get RDG switched over to a new (cheaper) host with more storage, and there have been more than a few bumps along the way. It’s finally done—with my blog and all it’s contents perfectly intact. Bless his little coding heart. And his cute butt.

Also, while we’re discussing housekeeping matters of sorts, I wanted to say a quick word about these restaurant posts. While I was photographing these delicious pizzas (which I hate myself a little bit for doing, by the way—I find flashes in dimly lit restaurants completely annoying), a rather loud man at the table next door piped up and said, “Ah! A food critic! She must write for the paper!” I assured him that no, I am not a critic. I’m not paid for it—I just do it for fun. Luckily loud man and his wife pounded three glasses of wine each, inhaled their pizza, got into two verbal spats and left before the third could begin.

I bring this up because I want to make it clear: I am not a critic. I have not the foggiest idea what I’m talking about when I discuss food. I can only tell you what I like, and therefore I’d like these to be considered restaurant recommendations and not critiques. I’m certainly not going to spend my time and energy telling you all about a restaurant I didn’t like—that’s Ruth Reichel’s territory and she’s damn good at it. I am a tiny, insignificant Seattlite who manages to make it out for a meal once in a while. And I really enjoy telling you all about it.

So now onto the important part of this post: pizza. Serious, and seriously delicious, pizza. Serious Pie is a Tom Douglas joint, and it stands next door to two of his other eateries Dahlia Lounge and Lola. I respect him enormously as a chef and as a restauranteur. He and his wife Jackie do wonderful things for this city, culinary and otherwise.

Serious Pie doesn’t take reservations, and there is often a wait for a table. They’ll call you on your cell when your table is ready, so Dave and I passed the time across the street browsing Bed, Bath and Beyond. It was my version of waiting heaven; not so for my anti-shopping husband.

When we finally did score our table we were starved and needed something to nosh on right away. For a starter, I ordered the roasted cherries with a milky medallion of burrata in the center. The cherries were sweet, tender, and perfectly paired with the creamy burrata. Pine nuts added a nice crunch, and even the tiny bit of mint garnish blended perfectly with the flavors.

Dave had a salad of wild lamb’s quarter, which are slightly bitter greens with a toothy crunch. Local strawberries, pine nuts and tuada cheese made for a salad of amazing summer flavors.

And onto the star of the show: this incredible pizza. Roasted crimini mushrooms and truffle cheese atop what I can only describe as the world’s perfect pizza crust.

Not only is it perfectly cooked (quickly in a hot, hot alder wood fire oven), but the crust actually has flavor. It’s salty, savory, crispy on the edges and chewy in the center. And those puffy bubbles? Irresistible.

Dave happily noshed on a pizza of wild boar sausage and Walla Walla onions.

The crust, again, was perfect; the sausage tender and moist. The sweet onions balanced out the richness of the cheese and meat, and it all blended together perfectly in our happy, deliciously satisfied tummies. We were delighted to take home leftovers and (just in case we needed dessert later) a slice of coconut cream pie from Dahlia.

If anyone knows how to make this crust at home, I’d give you my right foot for the recipe. Okay, maybe just a toe. But until then, you can find loitering outside Serious Pie, waiting for a table.

-RDG

Comments

  1. Snap away… those photos make me want pizza for breakfast and perhaps lunch and dinner too! Yum!

  2. I haven’t tried, or even heard of this one of Tom’s places yet (I live north of Seattle). Thanks for the word. That cherry starter looks fabulous. And of course pizza… I can always eat pizza.

  3. that crust looks grubalicious, along with those wild boar sausages…mmmm. But what’s up with that frosting-looking truffle cheese?!

    • Ha! Totally looks like frosting. Never noticed that before! It was sliced super thin so it just sort of coated the pizza.

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