click to enlarge Mikey Mundon

Eliot Hillis (L) and Seth Parker (R) of Orlando Meats

click to enlarge Rob Bartlett

Orange County Brewers

Rabbit food: Confit carrot, smoked tomato, scallion, mushroom

Miss piggy: mozzarella, Swiss, ham, fermented shallot, whipped garlic confit

Bride of Frankenstein: mozzarella, pesto, italian sausage

Red head: cheddar, guanciale, broccoli, green goddess, pomodoro

Hell songs: fresh mozzarella, pickled serrano, fried batter, kewpie

Hannah: mushrooms, peaches, parm, pickled ramp, alfredo base

The geniuses over at Orlando Meats are getting into the pizza game.Eliot Hillis, culinary director and co-owner of Orlando Meats with Edgar Massoni, says they'll open a pizza concept calledinside Orange County Brewers next week.Recess will take over the space that was recently vacated by Pizza Bruno Hillis says Recess's pies will be Neapolitan-style, but the dough will incorporate alkaline water to create a little more chew in the crust, plus he'll add malt for a more uniform caramelization."I have a deep love and respect for those that make a fine pie," Hillis says."All I did was to try and accentuate the things that I love most about good pizza — the chew and crunch, the sour and sweet. I wanted my slice to stand at attention while folded and still have a yielding bite."Hillis and Orlando Meats chef de cuisine Seth Parker are still tweaking the menu, but here's a taste of the pies to expect:The name "Recess," BTW, is a reference to the courthouse just up the road.Recess will, umm, be inMay 15 and, umm, open to. (Sorry)