A while back, I wrote that, from time to time, I would share something that wasn't exactly a recipe, but more something that I simply wanted to share with Local In Season readers.  Today I am doing just that.  

Here is a suggestion for pizza toppings that are completely delicious together, have a ton of visual appeal (perfect for passed hors d'oeurves), and used only local and/or seasonal ingredients.

This is a white pizza (i.e., no tomato/pizza sauce) I made using caramelized spring onions, local burrata, and, of course, a healthy amount of garlic.  Once out of the oven, I added fresh, local microgreens for both color and for a clean, crisp texture that would balance the richness of the burrata and caramelized onions.  

To get you started on any pizza, click here to see our method for making homemade pizza dough.  Have fun with your toppings and experiment!

Portland, Maine is home to a lot of great things – including some amazing restaurants and chefs, beautiful seaside views, and Gritty McDuff’s Brewing  Company.

With awards like "Maine's Best Brew Pub,” "Best Maine Microbrew" and "Best Bar" on its shelf, it’s no surprise that Gritty’s has been a Maine staple since 1988. In addition to their brewery in Portland, Gritty’s also has brew pubs in Freeport and Auburn. Their beer line-up includes a Scottish ale, their 21 I.P.A., and their Best Brown Ale.

Gritty’s Best Brown Ale is a light-bodied brew, clocking in at 4.8% abv. The color resembles copper, with a thick, foamy head and countless bubbles of carbonation. On the palate, the ale is initially chocked full of caramel flavor, but unfortunately falls flat soon thereafter. The aroma of the brown ale is slightly sweet, and the malt and yeast in the glass is apparent.