The Freshly Foraged Pizza Drop
$50.00
Next-day delivery included
Relish the flavors of Northern California with a local twist on classic pizza! Sourdough rye pizza dough is topped with fresh, foraged mushrooms, creamy local cheese, young green garlic, and small batch sauce for a celebration of our local farmers and producers. Paired with organic crisp greens and a crusty Garlic-Asiago Demi epi, this Drop is a feast for your taste buds!
Batter & Dough
Sourdough Rye Pizza Dough
100% organic, California-grown dough made from rye sourdough starter and Tipo 00 Pizza Flour–a finely ground Italian flour–for a lighter, more flavorful crust.
Bread
Garlic-Asiago Demi epi
Made exclusively for The Farm Drop. A crispy, buttery dough infused with garlicky goodness and topped with sharp, nutty Asiago cheese.
Pasta & Sauces
Sugo di Pomodoro
Simple but perfect, undoubtedly the symbol of Italian cuisine. Made with organic tomatoes and fresh basil, this vegan and gluten-free sauce is versatile and the perfect base for any pizza.
Vegetables
Maitake Frondosa Mushroom
Mycopia’s Maitake Frondosa is wonderfully adaptable with a fabulous, forest aroma and a light, crunchy texture. In the wild, maitake can grow into huge heads over a foot in diameter. Gourmet Mushrooms’ small, delicate clusters present the mushroom’s best qualities at the peak of flavor.
Cheese
Low Moisture, Part-Skim Mozzarella
Made from Jersey cow Milk, this Petaluma-favorite is a perfect base for pizza as it's known for browning evenly and creating the perfect, melty texture in each bite.
Cheese
Parmesan Cheese
Delicious Parmesan is made entirely from California Jersey Cow's milk sourced right here in the North Bay. All cows have year round pasture access, and you can taste the difference grass fed milk makes!
Fresh Herbs
Fresh Oregano
Organic. Both earthy and citrusy, fresh oregano's bold taste makes for the perfect pizza pairing, adding a zesty, aromatic punch. Its intense, robust flavor pairs perfectly with tomato sauce and cheese.
Garlic & Onions
Green Garlic
Organic - harvested before the bulbs have fully matured, what sets green garlic apart from mature garlic is its milder flavor and subtle sweetness.
Leafy Greens
Green Butter Lettuce
Organic - delicate, velvety, and oh-so-buttery, this gourmet lettuce varietal adds a touch of elegance to any dish. Luscious leaves with a mild, sweet flavor, butter lettuce is perfect for salads, wraps, or as a bed for savory toppings.
Leafy Greens
Red Butter Lettuce
A stunning leafy green with a bold, slightly bitter taste. Its vibrant red color and crisp texture make it a standout in salads or as a lettuce wrap. Adds a touch of elegance and flavor to any dish. 24 ct in a case.
Add-ons
The following add-on products are available upon request
Meat & Fish
Sweet Italian Sausage
A classic Italian pork sausage made fresh to order with fennel and spices. All Natural and humanely raised with no nitrates, additives, chemicals, or antibiotics. Keep Refrigerated. May be Frozen.
Meet the farmers
Get to know the team working hard in the fields to bring you today's fresh harvest.
Malcom & Dave
In 1977, Gourmet Mushrooms began as a side hustle in vertical farming. As the farm began to gain momentum, Malcolm and David upgraded the farm from side hustle to full-time vocation, selecting their headquarters in Sonoma County for its mild climate and proximity to San Francisco. Over the next four decades, Gourmet Mushrooms grew from a humble converted chicken farm to a three-facility operation known for producing top-quality, organic forest mushrooms that are still "no longer wild, but far from tame."
Larry Peter
Larry Peter, a Sonoma County native, set out to fulfill his father’s dream of owning a dairy farm. He purchased his first cows in 1987. This lead to the production of his own cheese and the eventual purchase that saved the Petaluma Creamery in 2004. He is passionate about sharing agriculture with future generations & preserving our county’s dairy history.
Peter and Mimi
Peter and Mimi started farming organic blueberries in 2009 at Riverbend Farm in Oregon. In 2010, they acquired Front Porch Farm, formerly a vineyard, and began to build a farm guided by the principle that diversity is nature’s basic pattern. They have shared work experiences in business, design, education, and conservation in both the USA and Europe.
Richard Caggiano
In 1975, Richard Caggiano made a deal with a Sicilian butcher to learn how to make Italian sausages, giving immense attention to detail, quality ingredients, and no shortcuts. Richard eventually moved to Sonoma, California with his wife and opened a small sausage-making operation in a rented room at a meat shop. As demand for his high-quality, hand-crafted sausages grew, he decided to turn his passion into a business, and has been servicing some of the finest independent markets and restaurants in the Bay Area ever since.
Oscar & Nicole
Husband-and-wife team Oscar Delgado and Nicole Bordoli have a background working in some of San Francisco's finest Italian eateries, which explains the ongoing crowds at their farmers market booths (but we can vouch–the duo's delicious food is well worth the wait!). Turning the restaurant layoffs due to the COVID-19 pandemic into an opportunity, the couple opened The Italian Corner and have been dishing up deliciousness to Petaluma locals ever since.
Eli Colvin
Eli Colvin is a gifted baker, with a profound passion for what he does. He founded Revolution Bread in 2012, when Proposition 37 (the GMO labeling proposition) was on the state ballot. In addition to showing his support for the proposition, which failed, he wanted to show people how good bread could be. Combining his technical-mindedness with his artistic talent, the result is delicious breads made with "love and a little magic."
Testimonials
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