Pizza is all about the crust; when a pizzamaker gets the crust right, success generally follows. I’m usually leery of any pie that is defined by its toppings. Toppings are often just a way to disguise a mediocre mass-sourced crust.
|Click on any image to enlarge|However, we recently made an exception. We sought out a local pie based on the toppings after learning about the Baked Colorado flatbread pizza at Liberty Union Bar & Grill. This personal-size white pie is made with elk sausage, hemp seed, caramelized onion, sautéed mushrooms, and mozzarella cheese.
|Elk sausage, mushrooms, hemp seeds|
|From www.Facebook.com/LibertyUnionBarAndGrill|The hemp seed is sourced from Chester County (PA) entrepreneur Andrew Follett, whose Cannagenix foods include hemp products like protein powder, gluten-free flour, and toasted hemp seed (made from agricultural hemp, which lacks the THC compound). We visited on a weeknight and found Liberty to be a spacious yet cozy place. Our meal began with a complimentary serving of Tater Tots – a nice touch. Who doesn’t love Tater Tots?
We ordered the Baked Colorado flatbread and also a Carolina pulled pork sandwich to share. From a nice craft beer selection, I chose a Kona Koko Brown Ale, a nice smooth and dark beer from Hawaii ($6/pint).
The pizza had terrific eye appeal. The sea of mozzarella was beautifully golden brown and bubbly, topped with big dark ovals of elk sausage, thick slices of sautéed brown mushrooms, and a visible sprinkling of seeds. The crust was pale both at the cornicione and underneath.