The Authentica Papa
The Authentica Papa was Inspired by two remarkable individuals – Chef Daniel Mata in Tijuana, and the renowned Australian pro surfer, Jordy Lawler. When brainstorming new pizza ideas, I asked them both what their favorite pizza topping is, and incredibly, they both responded with potato! Who doesn’t love potatoes, right? Such an underrated pizza topping. They’re a bit of a blank canvas, though, so I really needed to round out the flavors for this to work. Here’s what I came up with…
Like all of our pies, the Authentica Papa starts with our naturally leavened sourdough. Next, instead of tomato sauce, we use béchamel, which has a delicious balance of creaminess and saltiness thanks to the parmesan. We use thinly sliced Idaho potato, which get nice crispy edges in the oven. Then we pile on spicy Italian sausage for more savoriness, and add some fresh rosemary for earthiness and a pop of color. Finally, to round things out, we top it with a drizzle of hot honey made with our (locally) famous Salsa Negra which is an smoky and spicy combination of blackened chilis, confit garlic, fried peanuts, and oregano. This pizza is absolutely packed with flavor, and proving to be a favorite among our customers.