Woodbelly Pizza Serves Up Slices in the Capital | Food News | Seven Days | Vermont's Independent Voice

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Woodbelly Pizza Serves Up Slices in the Capital

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COURTESY OF WOODBELLY PIZZA
  • Courtesy Of Woodbelly Pizza

A mobile pizza business will soon settle down in Montpelier on Thursdays, when Woodbelly Pizza starts serving pies and slices at its commissary kitchen at 87 Barre Street.

Woodbelly, which was based on Provender Farm in Cabot, has moved to the Montpelier space previously occupied by Butterfly Bakery of Vermont. The pizza makers have already hosted some pop-ups in the parking lot; starting June 29, they'll serve pizzas every Thursday from 11 a.m. to 7 p.m.

The pizza is baked in a wood-fired oven and topped with "very seasonal" ingredients, co-owner David Huck said, sourced from a number of local farms. Upcoming combinations will include strawberry, chèvre and pork belly; and nettle pesto, farmer's cheese, baby kale and fresh herbs. Basic pies such as cheese and sausage are always available.

"We're just getting started at this point," Huck said, referring to the Montpelier location. "As we grow and start to really connect with people around here, we'll continue to expand."

A possible menu addition is farinata, a crêpe-like concoction made with chickpea flour, Huck said. The pancake is baked at high heat with olive and grape-seed oils, so it becomes "super crispy" on the outside and tender within, then seasoned with salt, pepper, herbs and onions.

"It really does stand by itself," Huck said. "The richness of the chickpea flour is fantastic."

Woodbelly will have carryout service in Montpelier, said Huck, adding that he will make deliveries to certain locations by bicycle — places that don't require uphill pedaling.

In addition to the new spot on Thursdays, Woodbelly Pizza can be found at the Capital City Farmers Market on Saturdays and at Stowe Farmers' Market on Sundays. The mobile ovens travel to catering events, as well.

"We can go anywhere with them," Huck said.


The original print version of this article was headlined "Parking-Lot Pizza"

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