Doesn’t this look snarf-worthy? It’s a slice of wood-fired pizza, one minute from the oven. Set on a background of bright, ripe tomato sauce are rounds of Star Provisions salami, fat batons of shiitake mushroom and some torn basil. I particularly love the mushrooms, sourced from a local organic farm, which are dry roasted, resulting in a juicy, springy, rather calamari-like texture.
Moto Bene sets up its brick-lined oven on wheels Saturdays at the Peachtree Road Farmers Market. Pizzaiolo Dan Latham used to run the well respected L&M Salumeria in Oxford, Mississippi. I hear he is looking for a bricks-and-mortar space in which to make his fine pies. You can read more about it on the Web site (linked above) or on this Facebook note written by Green Olive Media.
Several market goers stopped by to order custom whole pizzas. I opted for this quarter-pie slice ($3). The crust was soft, pliant and perfect for folding, yet retained a bit of crackle. My only complaint was over a slight excess of flour on the bottom that I needed to dust off. Otherwise, this is another reason to make it to market.