So what makes a pizza, a wild pizza? Well at Flat Earth - a new residency at The Hive natural wine bar in East London - it's all about using local, fermented and foraged ingredients. Even the bases are special - they're made with heritage grains created using E5 Bakehouse and Gilchester’s organic flour.
Behind it is Rich Baker who used to be CEO for Benito's Hat and was Director of Operations for The Restaurant Group and Sarah Brading - who does PR for folk like the Cookery School at Little Portland Street and Franks Cafe in Peckham.
Keeping to their planet-friendly ambitions, ‘off cuts’ are blitzed and transformed into crust dippers; radish leaves become rocket, radish & walnut pesto whilst the pickled purple carrot tops and tails become a sweet carrot jam. And anything that does need to be thrown away is collected by ReFood and turned into fertiliser for local farms.
Kick off with bread soldiers - topped with a range of vegan delight like miso bab ghanoush, Haggerston plum compote or purple carrot jam. Then there's a selection of around six meat-free pizzas. The menu changes monthly and the next one to launch this Thursday features the following:
- 5 cheese and pickled sea leaves - with green garlic oil, foraged samphirea nd seablite, a 5 cheee grate and seaweed salt
- Courgetti Bianchi - Garlic infused cheese sauce, courgette ribbons, chilli and apricot compote and toasted walnuts
- Kinda.Co Fior di latte and tomato - Organic tomato passata, cashew and basil cheee, fermented tomatoes and pesto oil.
More about Flat Earth Pizzas
Where is it? Find them at The Hive, 286-290 Cambridge Heath Road, E2 9DA
When? Open every Thursday - Saturday from 5pm
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