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The Pickle Lady Pizza with Dilly Double Cream and Salmon Conserva

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At Shuggie’s Trash Pie and Natural Wine in San Francisco’s Mission District, David Murphy and Kayla Abe are committed to making “seasonal pizzas and sexy share plates, all highlighting upcycled ingredients and sustainable proteins.” The partners in life and business are committed to tracking down excess food for a healthier future on this planet while also making mouth-watering dishes.
On their menu, this translates to a dough made with whey (a byproduct of their cheesemaking) and milled oat flour (the byproduct of oat milk production) and dish ingredients and pizza toppings like herb stems, swordfish belly and tempura crispies. These approaches to recycling ingredients most of us throw away are genuinely inspiring and may make you rethink how you cook.
A pizza we were particularly taken with that they’ve shared here is the Pickle Lady Pizza. It features “dilly double cream,” Taleggio (a semi-soft Italian cheese), slivered red onions, pickles, chopped herb stems and salmon belly, which while sometimes seen as an offcut, is one of the fattiest and most flavorful parts of the fish. For the belly, they also use a conserva, a technique that involves preserving food in a liquid such as oil or salt water and another great way to combat food waste.
Because Shuggie’s rescues ingredients that would otherwise go to waste — ‘ugly’ or surplus products, lower-on-the-food-chain seafood, and offcuts from the meat industry — it’s worth trying to shop and cook with this in mind. (Local farmer’s markets are a great resource!) In that spirit, if you don’t have specific herbs or offcuts but have something else similar on hand, we’d suggest straying from the recipe to stay more true to its mission. No matter how you slice it, this pizza is guaranteed to make you feel good about eating good.
One 12-inch (30-centimeter) pizza
10 minutes
(not including dough prep)19 to 23 minutes
By David Murphy and Kayla Abe
Note
This recipe would suit a variety of pizza styles, but we think our Classic Pizza Dough is a great fit – just be sure to set aside 3 to 4 hours for proofing before cooking. In the spirit of Shuggie’s, we recommend using cucumber seconds from your local farmer’s market or purchasing ingredients online from businesses trying to break the food waste cycle, such as Misfits Market. If you don’t have access to salmon belly, you can sub tinned salmon (we’re partial to smoked Atlantic salmon).
David Murphy and Kayla Abe
David Murphy and Kayla Abe (@shuggiespizza) met at a farmer’s market years ago and discovered a shared passion for food and reducing food waste. With their first project, Ugly Pickle Co., they rescued cosmetically damaged cucumbers and other vegetables from the trash and packaged them as delicious pickles. They ran the venture successfully for three years before founding Shuggie’s Trash Pie and Natural Wine, a climate-solutions restaurant and natural wine bar in San Francisco’s Mission District.
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