The Importance of Quality Ingredients


The cherry blossoms may have already reached their full bloom, but we are just getting started here at the Little River Bakehouse. Pizzas are rolling along and we will continue to play around with various flavors. Our house white sauce pizza with smoked onions and ground Italian sausage has been a huge hit and it will now have a permanent home on the menu. We choose to use Vidalia onions, even though they cost a bit more than regular yellow onions. This is because these onions lack the sharp, astringent taste of other onions and really do taste sweet. Walla Walla and Vidalia are the most common kinds of sweet onions. They are fantastic thinly sliced and served in salads or on top of sandwiches. They can range in color from white to yellow and often have a flattened or squashed appearance. We smoke the onions for two hours with apple wood chips until they are soft and juicy. The ground sausage is from our pigs that are whey finished which, though mostly water, contains enough minerals, protein and fat to make a great feedstock for pigs. We cook the sausage with an Italian spice blend that’s made in house with dried oregano, marjoram, thyme, basil, rosemary, and sage. You put all this together on top of house made dough with white sauce that has a ton of garlic and bay leaves and you have pure bliss.