Today’s post features a guest kitchen and the spoils of a recent trip to Minneapolis (read as: The Herbivorous Butcher). Pepperoni and feta were purchased there, along with some outrageously good sandwiches. The top of a whole garlic clove was lopped off, and the remaining hunk was coated with grapeseed oil and salt and roasted for ~45 minutes at 400° F. Spinach was julienned. Sauce was bought. Dough was made following this recipe.

First, the dough was rolled out and dropped into a preheated and just-oiled cast iron pan. The dough was forked and then returned naked to the oven to blind bake for a few minutes on broil. Then, sauce and toppings were added and the pie was returned to the oven for five or so minutes.

Balsamic glaze and red pepper flakes were added to serve.