Marking the end of Pesach with pizza and beer has become such a part of the holiday for me, that it almost has religious importance at this point. Of course it doesn’t really, but just as so many Jews eat Chinese food on Christmas, one could argue that keeping such rituals still are an important part of our Jewish identity.
While my family seder didn’t vary much from it has years past, my breaking of Pesach did. While the usual tradition has been to go out a neighborhood pizza joint, this year we did things differently. Having been gone for a week, we had lots of CSA veggies in the house I was wanting to use up. We also had sourdough starter, still alive from the Hazon Food Conference (yes, we are the push-the-chametz-to-the-back-of-the-fridge type of Jews, not the get-the-chametz-out-of-the-house kind. Not to mention that my husband, who has lovingly tended to that starter like it’s a living thing since the conference, was not about to see it be tossed away).
Using our starter, we used this pizza crust recipe. I sauteed up some green garlic and dandelion greens from our CSA box. Sliced mushrooms and caramelized onions were added too, (onion from the farmer’s market, mushrooms from the store). Fontina and fresh mozzarella also came from the store (while we have made our own in the past, we didn’t have time this time.) Our salad was also largely from our CSA box, the lettuce and carrots came from our box, a beet from the farmer’s market, and avocado from the store. Even some of our flour came from Eatwell Farm, the farm we get our box from. While they don’t include it as part of our box due to some members’ allergies, one can buy it from them at a farmer’s market or other means. We used a mixture of the farm’s whole-wheat and white bread flour from the store.
We rounded out the meal not with Sam Adams or Anchor Steam or any known brand of beer; we each had a glass of East Bay Lovin’, the home brew my husband Paulie makes every so often with his friend Michael.
So while we still broke Pesach with pizza and beer, we did so with our own unique twist, and it tasted that much better.
A side note: while dandelion greens on their own can be quite bitter, they make a fabulous pizza topping with very mild cheese like those we used.