VIPizza

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One of our super duper VIPs from the Moab film shoot had a hankering for pizza, so we gave them a little taste of everything from the Sorrel River garden

This beastly za started off with a crust of my home make sour dough. I feed her local raw honey and brown sugar every three days to keep her happy. 🙂

I then loaded it with grilled eggplant, squash, caramelized Utah onion, heirloom tomato, baby arugula, sweet and Genovese basil, pulled kurobuta pork, Kobe beef, Castle Valley Chèvre, Big Johns Cajun Cheddar (beehive cheese co.), and a drizzle of 10 year old balsamic reduction.

The result: local, sustainable, and ridiculously delicious deep dish.

If heaven had a fragrance, it might be pizza.

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