Skip to content

A Three Hour Tour

February 26, 2013

By: Emily J. Click

Maybe it’s just me, but I feel an energy emanating from the tri-state area. Lately, it seems that there are several new, hip, and fresh restaurants popping up. What’s even better is that a couple of those restaurants are serving my favorite food. What’s that you ask? Well, if I could take one food on a deserted island, besides Jeni’s ice cream and bacon (Jeni’s ice cream and bacon, of course, would be staples on my deserted island), it would be pizza. I love pizza. I love all kinds of pizza. There’s no limit to what you can create. And, two of these new, hip, and fresh restaurants, La Famiglia and Backyard Pizza and Raw Bar are oozing with creativity, and…cheese. The Margherita pizza from La Famiglia lives up to their motto “true Italian cuisine at its finest”, and the Truffle Shuffle pizza from Backyard Pizza and Raw Bar is nothing less than phenomenal. How can you not love a place that pays homage to The Goonies?

Inspired by the dishes of these two restaurants, I thought this week, I would try my hand at a new pizza creation. Off to The Wild Ramp I go in search of unique ingredients for my pizza. Did you know that in addition to seasonal produce and meats, The Wild Ramp carries value-added products? According to Oregon State University Extension Service, “value-added food products are raw or pre-processed commodities whose value has been increased through the addition of ingredients or processes that make them more attractive to the buyer and/or more readily usable by the consumer.” Rossi Pasta, a Marietta, Ohio company, falls into the value-added category, and The Wild Ramp offers so many Rossi Pasta options including: Gluten-Free Spinach Basil Radiatore, Wild Mushroom Linguini, Vino Rosso Linguini, Sun-Dried Tomato Sauce, Artichoke Sauce, Vodka Sauce, Spinach Pizza Dough, and the list goes on.

For my pizza, I purchased the following ingredients at The Wild Ramp: Rossi Pasta Spinach Pizza Dough, Rossi Pasta Artichoke Sauce, Laurel Valley Creamery Fresh Mozzarella, and Rolling R Farm Bacon.

Pizza Supplies



* 1 Rossi Pasta Spinach Pizza Dough Mix

* ½ tsp salt

* 1 tsp sugar

* 2/3 cup warm water

* 1 tsb extra virgin olive oil

* ¾ jar Rossi Pasta Artichoke Sauce

* 1 tsb minced garlic

* 5 slices of Rolling R Bacon (cooked to your desired crispness)

* ½ medium red onion (very thinly sliced)

* 1 medium roma tomato (thinly sliced)

* 1 handful of shredded mozzarella cheese

* Fresh cracked pepper to taste


Preheat the oven to 425°. For the crust, mix together the Rossi Pasta Spinach Pizza Dough Mix, salt, and sugar in a large mixing bowl. Add water and hand form into a ball. Let dough sit for 15 minutes to rise. Coat dough with EVOO and spread onto a greased pizza pan. Spread ¾ jar Rossi Pasta Artichoke Sauce onto the crust. Then, add the minced garlic, the Rolling R Bacon, the onion, the roma tomato, and the mozzarella cheese, and fresh cracked pepper. Bake for 17-20 minutes. About half way through cooking, add the shredded mozzarella. Note: I always add a pinch of salt and a sprinkle of sugar to any canned pasta sauce, especially when using it for pizza sauce. I think it brings out the flavor.

Pizza doughtomato and onionUncooked PizzaDeserted Island Pizza

My pizza was certainly deserted island worthy. I’d love to hear about your pizza creations or how you’re using the ingredients you purchase at The Wild Ramp.

Emily is a wife, mother, and attorney living on the banks of the Ohio.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: